Hello! I am in France in a cherry producing area, so very keen to make the Cherry Cheeecake. Any advice on 'difficult-to-get-out-here' stuff like double cream, icing sugar, digestive biscuits? Thanks in advance!
Nigella's Cherry Cheesecake (from NIGELLA EXPRESS) is a no-bake cheesecake topped with a cherry compote. Nigella uses a black cherry spread but a home-made cherry compote would also be a wonderful topping. Some of the ingredients are not so difficult to get in France, but may go by other names.
For icing sugar you can use "sucre glacé". This does tend to be very slighty coarser than British icing sugar but for this recipe it should dissolve quickly in the cream cheese mixture. You may need to sift the sugar before you use it as in our experience it can be a little lumpy. For double cream you should use crème entier but use the pasteurised one from the chiller cabinet and not the UHT version as the UHT version does not whip well. If you can find it then "crème à fouetter et mascarpone" is an even better substitute as it has a higher fat content and whips well. You can find digestive biscuits in the regular biscuit aisle of larger supermarkets, usually labelled as "sablés Anglais", and you want the "original" type. Otherwise a plain butter sablé could be used as an alternative. Casino also sell an own-label "sablé les druides", which could be a good alternative.