Cherry Cheesecake-Nigella lawson

Cherry Cheesecake-Nigella Lawson

1 1/4 cups graham cracker crumbs
2 tablespoons sugar
3/4 stick soft unsalted butter
10 ounces cream cheese
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon lemon juice
1 cup heavy cream
1 (10-ounce) jar black cherry spread (recommended: St Dalfour Rhapsodie de Fruit)

Blitz the biscuits in a food processor until beginning to turn to crumbs, then add the sugar and butter and whiz again to make the mixture clump.
If using graham cracker crumbs, you can use a bowl and wooden spoon to mix the butter in, with the sugar added.
Press this mixture into a 8-inch springform tin; press a little up the sides to form a slight ridge.
Beat together the cream cheese, sugar, vanilla and lemon juice in a bowl until smooth.
Lightly whip the 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 refrigerator for 3 hours or overnight.
When you are ready to serve the cheesecake, un-mold and spread the black cherry spread over the top

Yield: 6 to 8 servings

Recipe courtesy Nigella Lawson
Copyright 2007, Nigella Express, Hyperion, All Rights Reserved
Show: Nigella ExpressEpisode: Retro Rapido