Cherry Cheesecake

http://www.nigella.com/recipes/view/cherry-cheesecake-34

This is not the trad baked cheesecake that requires patience and lots of spare time. No, this is fresh, quick, simple and - best of all - irresistibly scrumptious!

Even in the spirit of retro-accuracy, please do not be tempted to open a jar of cherry pie filling over the cake. I use some French cherry concoction that seems to be pretty universally available and has no added sugar, but anything labelled "conserve" as opposed to "jam" should be safe.

And, if you feel like it, when cherries are in season, strew the top  with a couple of handfuls of beautiful fruit.

Recipe posted by Nigella

Serves 6 - 8

Ingredients

• 125 grams digestive biscuits
• 75 grams soft butter
• 300 grams cream cheese
• 60 grams icing sugar
• 1 teaspoon vanilla extract
• ½ teaspoon lemon juice
• 250 ml double cream
• 1 x 284 grams jar black cherry spread (e.g., st dalfour rhapsodie de fruit)

Method

1. 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.
2. Press this mixture into a 20cm springform tin; press a little up the sides to form a slight ridge.
3. Beat together the cream cheese, icing sugar, vanilla extract and lemon juice in a bowl until smooth.
4. Lightly whip the double cream, and then fold it into the cream cheese mixture.
5. 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.
6. When you are ready to serve the cheesecake, unmould it and spread the black cherry over the top.
7. Additional information - for vegetarains make sure the cream cheese is a brand suitable for vegetarians.