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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 34 Others have said

  • 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
  • ...has anyone ever tried this recipe with german spekulatius instead of the cookies? will try it out on saturday. hope my "christmas time" version will do!

    Posted by on 26th November 2014
  • Hi everyone! I've tried this recipe and it's absolutely delicious. My parents loved it, even my sister who usually doesn't like sweets! This no bake version will now be one of my favorite desserts, it's so quick and easy. Thanks Nigella

    Posted by Wilhelma on 21st October 2014
  • Low carb, low fat version : I altered this recipe by making it with with low fat digestives, low fat cream cheese and fat free fromage frais instead of cream. I also used Sukrin zero carbs all natural icing and fresh strawberries. Sacrilege? No, it tasted pretty good :)

    Posted by Samanthaddv on 10th August 2014
  • Instant favorite among my friends. I get asked to make this over and over again, always with apologies for "making me go through all that trouble". I never quite manage to convince them this is really easy and quick to make.

    Posted by ArcticShadows on 25th February 2014
  • Omg this is the first time I made it and it was delicious. I served it to my neighbour and he said it was the best and he usually doesn't like sweets but that cheesecake was just perfect

    Posted by on 25th February 2014
  • Easy and so delicious!! Bravo Nigella.

    Posted by juliefairy on 11th October 2014
  • Totally out of this world! this has got to be the best cheesecake I've ever had in my life, and my family's. One bite and I was in 7th Heaven. Thank you Nigella.

    Posted by T P Jordan on 6th January 2014
  • This is a sublime confection that turns any occasion into something special! I have jigged the recipe a little substituting plain chocolate digestives, upping the lemon zest & omitting the cherry topping (my kids just will not eat fruit no matter how much I try!) The result is a tangy, fragrant, chocolatey mouthful of yumminess! Thanks Nigella!

    Posted by Paula Cooper on 31st December 2013
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