This Nigella Cherry Cheesecake is a no-bake dessert that’s creamy, sweet, and topped with a luscious black cherry spread. It’s perfect for a crowd-pleasing dessert that’s easy to make but feels indulgent.
Ingredients Needed:
- 125 grams of crumbled digestive biscuits
- 75 grams of soft butter
- 300 grams of cream cheese
- 60 grams of icing sugar
- 1 teaspoon vanilla extract
- ½ teaspoon fresh lemon juice
- 250 millilitres double cream
- 1 x 284 grams jar black cherry spread (e.g., St Dalfour Rhapsodie de Fruit)
How To Make Cherry Cheesecake?
- Prepare the Biscuit Base: Blitz the digestive biscuits in a food processor until crumbly. Add the butter and blend until the mixture clumps. Press it into the base and slightly up the sides of a 20cm springform tin.
- Make the Cheesecake Filling: Beat the cream cheese, icing sugar, vanilla extract, and lemon juice in a bowl until smooth.
- Whip the Cream: Lightly whip the double cream and gently fold it into the cream cheese mixture until combined.
- Assemble the Cheesecake: Spoon the filling over the biscuit base, smooth the top with a spatula, and refrigerate for at least 3 hours or overnight.
- Add the Topping: Once chilled, unmold the cheesecake and spread the black cherry spread evenly over the top.
Recipe Tips:
- Use Room-Temperature Cream Cheese: This ensures a smooth, lump-free filling.
- Chill for Best Results: Refrigerate the cheesecake for at least 3 hours to let it set properly.
- Evenly Press the Base: Use the back of a spoon to evenly press the biscuit mixture into the tin.
- Choose Good Quality Cherry Spread: Pick a high-quality black cherry spread for the best flavor.
- Serve Cold: Keep the cheesecake chilled until just before serving for the best texture.
How To Store Leftovers?
- Refrigerate: Cover the cheesecake tightly and store it in the fridge for up to 3 days.
- Freeze: Cheesecake can be frozen without the cherry topping. Wrap it tightly in clingfilm and freeze for up to 2 months.
Nutrition Facts:
- Calories: 420 kcal
- Total Fat: 30g
- Saturated Fat: 18g
- Cholesterol: 90mg
- Sodium: 210mg
- Potassium: 100mg
- Total Carbohydrate: 30g
- Dietary Fiber: 1g
- Sugars: 18g
- Protein: 5g
Try More Nigella Lawson Recipes:
- Nigella Lime And Ginger Cheesecake Recipe
- Nigella No Bake Chocolate Cheesecake Recipe
- Nigella Lawson No Bake Lemon Curd Cheesecake
Nigella Cherry Cheesecake
Description
This Nigella Cherry Cheesecake is a no-bake dessert that’s creamy, sweet, and topped with a luscious black cherry spread. It’s perfect for a crowd-pleasing dessert that’s easy to make but feels indulgent.
Ingredients
Instructions
- Prepare the Biscuit Base: Blitz the digestive biscuits in a food processor until crumbly. Add the butter and blend until the mixture clumps. Press it into the base and slightly up the sides of a 20cm springform tin.
- Make the Cheesecake Filling: Beat the cream cheese, icing sugar, vanilla extract, and lemon juice in a bowl until smooth.
- Whip the Cream: Lightly whip the double cream and gently fold it into the cream cheese mixture until combined.
- Assemble the Cheesecake: Spoon the filling over the biscuit base, smooth the top with a spatula, and refrigerate for at least 3 hours or overnight.
- Add the Topping: Once chilled, unmold the cheesecake and spread the black cherry spread evenly over the top.
Notes
- Use Room-Temperature Cream Cheese: This ensures a smooth, lump-free filling.
- Chill for Best Results: Refrigerate the cheesecake for at least 3 hours to let it set properly.
- Evenly Press the Base: Use the back of a spoon to evenly press the biscuit mixture into the tin.
- Choose Good Quality Cherry Spread: Pick a high-quality black cherry spread for the best flavor.
- Serve Cold: Keep the cheesecake chilled until just before serving for the best texture.
Nigella Cherry Cheesecake