Ingredients
- 1 1/4 cups graham cracker crumbs
- 2 tablespoons sugar
- 3/4 stick soft unsalted butter
- 10 ounces cream cheese
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon juice
- 1 cup heavy cream
- 1 (10-ounce) jar black cherry spread (recommended: St Dalfour Rhapsodie de Fruit)
Directions
Blitz the biscuits in a food processor until beginning to turn to crumbs, then add the sugar and butter and whiz again to make the mixture clump. If using graham cracker crumbs, you can use a bowl and wooden spoon to mix the butter in, with the sugar added.
Press this mixture into a 8-inch springform tin; press a little up the sides to form a slight ridge.
Beat together the cream cheese, sugar, vanilla and lemon juice in a bowl until smooth.
Lightly whip the cream, and then fold it into the cream cheese mixture.
Spoon the cheesecake filling on top of the biscuit base and smooth with a spatula, put it in the refrigerator for 3 hours or overnight.
When you are ready to serve the cheesecake, un-mold and spread the black cherry spread over the top.
by Nigella
