Cherry Cheesecake

I love making non-bake cheesecake as they are easy to assemble and my kids adore it as they think it tasted just like ice-cream. Usually for non-bake cheesecake it requires setting agent like gelatine to firm up the texture. But for this particular recipe from Nigella Lawson, no gelatine is needed! This cherry cheesecake tasted really like ice-cream hehehe....soft and creamy texture with sweet cherry topping!

The easy way out by using ready canned cherry topping. After the cheesecake is well set in fridge, spread on the cherry topping and piped simple patterns along the edge using fresh cream.

oops I was too anxious to slice up the cake therefore the centre was not really well set yet :D 

Recipe ref : Nigella Express
Ingredient

• 125gm digestive biscuits crumbs
• 75gm melted butter
• 250gm cream cheese
• 60gm icing sugar
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• 300ml thickened cream
• 300gm cherry pie filling (or cherry conserve)

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 / 8 inch 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.

Cook Your Books #24 by Kitchen Flavours

This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe