Cherry Cheesecake

This is another winner from Nigella Lawson.  She is a true domestic goddess - I just love her and her fuss-free ways!  Recipes like this are especially welcomed to satisfy the baking addiction on a weekday.  I timed myself, and it only took me less than 30 minutes to whip this up (excluding the time I scrambled around the kitchen looking for the ingredients, and the freezing time of course).

You will need:

125 g digestive biscuits

75 g soft butter

300 g cream cheese

60 g icing sugar

1 tsp vanilla extract

½ tsp lemon juice

250 ml double cream

1 x 284g jar St Dalfour Rhapsodie de Fruit Black Cherry Spread (I used canned cherry pie filling instead)

Blitz the biscuits in a food processor until beginning to turn to crumbs, then add the butter and whiz again to make the mixture clump.

Press this mixture into a 20 cm springform tin; press a little up the sides to form a slight ridge. 

Beat together the cream cheese, icing sugar, vanilla extract and lemon juice in a bowl until smooth.

Lightly whip the double 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 fridge for 3 hours or overnight. 

When you are ready to serve the cheesecake, unmould it and spread the black cherry (or in my case, cherry filling) over the top.