Cheesecake is one of my all-time favorite desserts. I love the creaminess of the cake itself and could probably eat it perfectly fine without any toppings or sauces. However, this cherry cheesecake sort of takes the “cake” in terms of flavor. Instead of using traditional cherry pie filling (which I actually used) the recipe calls for cherry spread or preserves. I’ve had this cake both ways and the cherry preserve way tends to be a lot sweeter.
Do you know what else you can do? You can also gather up your own cherries and make your own pie filling or sauce. It really is a simple process and it turns out deliciously.
Ingredients
Instructions
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.
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Quick Tip: Feel free to used canned cherry pie filling in this recipe or make your own.