I love cheesecake, but I am of the school of thought that a baked cheesecake is far superior to any other form of cheesecake. Oh, but the effort of achieving the perfect, non-cracked cheesecake...'bake for x amount of time, then open the door a little, then a little more, then leave overnight in the oven etc, etc.' Sigh.
So when I was paging through my Nigella Express cookbook and came across this recipe, which Nigella claims to be converted on and it's a fridge cheesecake without gelatine, I HAD to try it. I was not dissappointed. I've added lemon zest and a vanilla pod which definitely elavates the flavours into cheesecake euphoria.
Bye bye tons of effort, hello tons of flavour!
125g digestive biscuits
300g cream cheese
60g icing sugar
1 tsp vanilla extract
1 vanilla pod scraped
1/2 tsp lemon juice
1/2 tsp lemon zest
250ml double cream
1 x jar of Black cherry conserve
Place the biscuits in a food processor and blitz until beginning to turn to crumbs, then add butter and whiz again to make mixture clump.
Press this mixture into a 20cm springform tin; press a little up the sides to form a slight ridge.
Beat together the cream cheese, icing sugar, vanilla extract, vanilla pod seeds, lemon zest and lemon juice in a bowl until smooth.
Lightly whip the double cream to soft peaks, 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 fridge for 3 hours or overnight.
When you are ready to serve the cheesecake, unmould it and spread the black cherry conserve over the top.