Cheesecake is a dessert staple that’s made using cream cheese, eggs and sugar as well as a crushed biscuit base.
The pudding is incredibly popular and can be made in a variety of flavours including chocolate, strawberry and lemon.
Nigella Lawson’s version is a cherry cheesecake and is from her book, Nigella Express.
Nigella said of the recipe: “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!”
She also said, that while it’s tempting, the cheesecake should not be covered in cherry pie filling but a black cherry conserve or spread.
The recipe has proven to be popular with some fans claiming it’s a “go-to recipe” and “so decadent and rich yet light and fluffy”.
How to make Nigella Lawson’s cherry cheesecake
Ingredients:
- 125 grams crumbled digestive biscuits
- 75 grams soft butter
- 300 grams cream cheese
- 60 grams icing sugar
- One teaspoon vanilla extract
- Half teaspoon fresh lemon juice
- 250 millilitres double cream
- One x 284 grams jar black cherry spread (e.g., St Dalfour Rhapsodie de Fruit)
Method:
1. First, blitz the biscuits in a food processor so they resemble crumbs. Add the butter and then whiz again.
2. Next, press the mixture into a springform tin, ensuring some of the biscuit base is pressed up against the sides.
3. Beat the cream cheese, icing sugar, vanilla extract and lemon juice in a bowl until smooth.
4. Whip the double cream and add it to the cream cheese mix.
5. Spoon the filling onto the biscuit base and smooth it over with a spatula. Allow it to set in the fridge for three hours or overnight.
6. Once set and ready to serve, remove it from the mould and spoon the black cherry spread over the top.
