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Cherry Cheesecake

by . Featured in NIGELLA EXPRESS
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Introduction

This is not the trad baked cheesecake that requires patience and lots of spare time. No, this is fresh, quick, simple and - best of all - irresistibly scrumptious!

Even in the spirit of retro-accuracy, please do not be tempted to open a jar of cherry pie filling over the cake. I use some French cherry concoction that seems to be pretty universally available and has no added sugar, but anything labelled "conserve" as opposed to "jam" should be safe.

And, if you feel like it, when cherries are in season, strew the top with a couple of handfuls of beautiful fruit.

This is not the trad baked cheesecake that requires patience and lots of spare time. No, this is fresh, quick, simple and - best of all - irresistibly scrumptious!

Even in the spirit of retro-accuracy, please do not be tempted to open a jar of cherry pie filling over the cake. I use some French cherry concoction that seems to be pretty universally available and has no added sugar, but anything labelled "conserve" as opposed to "jam" should be safe.

And, if you feel like it, when cherries are in season, strew the top with a couple of handfuls of beautiful fruit.

Cherry Cheesecake
Photo by Lis Parsons

Ingredients

Serves: 6-8

Metric Cups
  • 125 grams crumbled digestive biscuits
  • 75 grams soft butter
  • 300 grams cream cheese
  • 60 grams icing sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon lemon juice
  • 250 millilitres double cream
  • 1 x 284 grams jar black cherry spread (e.g., St Dalfour Rhapsodie de Fruit)
  • 1¼ cups crumbled graham crackers
  • 6 tablespoons soft butter
  • 10 ounces cream cheese
  • ½ cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon lemon juice
  • 1 cup heavy cream
  • 10 ounces jar black cherry spread (e.g., St Dalfour Rhapsodie de Fruit)

Method

  1. Blitz the biscuits in a food processor until beginning to turn to crumbs, then add the butter and whiz again to make the mixture clump.
  2. Press this mixture into a 20cm / 8 inch springform tin; press a little up the sides to form a slight ridge.
  3. Beat together the cream cheese, icing sugar, vanilla extract and lemon juice in a bowl until smooth.
  4. Lightly whip the double cream, and then fold it into the cream cheese mixture.
  5. 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.
  6. When you are ready to serve the cheesecake, unmould it and spread the black cherry over the top.
  1. Blitz the biscuits in a food processor until beginning to turn to crumbs, then add the butter and whiz again to make the mixture clump.
  2. Press this mixture into a 20cm / 8 inch springform tin; press a little up the sides to form a slight ridge.
  3. Beat together the cream cheese, confectioners' sugar, vanilla extract and lemon juice in a bowl until smooth.
  4. Lightly whip the heavy cream, and then fold it into the cream cheese mixture.
  5. 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.
  6. When you are ready to serve the cheesecake, unmould it and spread the black cherry over the top.

Additional Information

For vegetarains make sure the cream cheese is a brand suitable for vegetarians.

For vegetarains make sure the cream cheese is a brand suitable for vegetarians.

Tell us what you think

What 42 Others have said

  • We made this last week for our guests and my goodness it was a complete success. Six of us ate the whole lot as dessert after a pasta bake. It was so light and fresh tasting. One guest declared it the best cheesecake they had ever eaten. I will be making it again this weekend. It is light in texture unlike most cheesecakes yet tastes amazing. It is simple to make compared to baked cheesecakes and it should not be as good but I'm convinced. Thoroughly recommended as a definitive recipe. Not the first time a Nigella recipe has become my one and only definitive. Thank you Nigella.

    Posted by Zaccer49 on 24th May 2018
  • My mother in law has been making cheesecake this way for decades, not baked. It is so nice and light. She buys frozen sour cherries by the pail from orchards and makes her own not too sweet fruit topping. Amazing!!

    Posted by BethMB on 17th May 2018
  • Highly recommend using a jar of Luxardo Maraschino cherries on the top. mmmmm.

    Posted by Kiershen on 16th May 2018
  • I made this today, and it was absolutely delicious! Thank you so much for sharing this recipe.

    I only made a small tweak. Since it had to be gluten free I replaced the digestives with a gluten free version. And I used fresh raspberries and blueberries as topping. Perfect!

    Posted by annesunderman on 21st April 2018
  • Great, great recipe. The best I've ever tried - and the easiest too!

    Posted by Aline_ on 17th January 2018
  • I went searching for a cheesecake recipe several years ago and came across Nigella's recipe. It is absolutely the best and now my go-to cheesecake recipe. Thank you!

    Posted by RobyH on 14th January 2018
  • Looking forward to try this tonight. Looks and sounds fantastic.

    Posted by AmberDP on 14th January 2018
  • This is a fantastic recipe I love all your recipes Nigella

    Posted by Mavia on 8th May 2017
  • I have just tried this with the IKEA alpha biccies, cant wait to try. I have previously used graham crackers as well. This is my go to cheesecake recipe.

    Posted by mrsajl on 9th October 2016
  • Just made this recipe but the amounts seem very small...the 125g of biscuits hardly covered the bottom of the tin and the filling doesn't seem enough. It certainly doesn't look like the picture! Have yet to taste but did lick the bowl so think it will be lovely. Does anyone else think the amounts seem small?

    Posted by juliemary on 11th June 2015
  • Very easy, very lovely dessert! Needed a dessert to transport to relatives and this was perfect. Made it the night before without the fruit topping, popped it in the fridge and added the topping when we got there. Lovely flavour, cut into nice size wedges. Will be making this one again.

    Posted by Chrispip on 8th February 2015
  • WOW! I didnt like much cheesecake before this!!! Delicious!!!!

    Posted by andeuxa on 22nd January 2015
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