5 years ago1,000+ Views
This is fresh, quick, simple and - best of all - irresistibly scrumptious! Ingredients 125 gr Digestive biscuits 75 gr butter (soft) 300 gr cream cheese 60 gr Icing sugar 1 teaspoon vanilla extract ½ teaspoon lemon juice 250 ml double cream 284 gram black cherry spread Method 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 20cm 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 over the top
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