Serves: 10
Takes: 1.5 hours + chilling
For the base:
- 150g (5oz) digestive biscuits
- 75g (3oz) unsalted butter, melted
- 1tbsp caster sugar
For the filling:
- 800g (1 ¾lb) cream cheese, at room temperature
- 150g (5oz) caster sugar
- 3 medium eggs, lightly whisked
- 1 x 142ml tub double cream
- zest and juice of 1 lemon
For the topping:
- 2 x 125g punnets black cherry, stones removed (or use 1 can of black cherry in light syrup)
- 3tbsp caster sugar
- 1tsp cornflour
Method:
- Preheat the oven to 160 degree C (gas mark 3).
- Crush biscuits, put in a bowl. Stir in butter and sugar. Tip into a 22.5cm (9 inch) springform tin and press firmly. Chill until set.
- Beat cream cheese with sugar until smooth. gradually beat in the egges. Stir in cream and lemon and pour onto base.
- Bake for an hour, until set. Cover and leave to cool on a wire rack, then refrigerate for at least five hours or overnight.
- Heat topping ingredients until black cherry soften. Pour over cheesecake and chill until set, or spoon over just before serving.
N.B. Blueberry as topping is delicious too. 🙂
*** Lemon Jelly topping***
- 4 sheets gelatine
- 250ml cold water
- 180g caster sugar
- 1 lemon – both juice & zest
Dissolve gelatine in 100 ml of water. Put 150ml of water in a pan with sugar, lemon juice and zest and heat until sugar dissolved. Take off the heat then add gelatine. Pour over cheesecake and chill until set.