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Lemony Cherry Cheesecake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

It's easy to make and a lighter alternative to a normal cheesecake.

It's easy to make and a lighter alternative to a normal cheesecake.

Ingredients

Serves: 4

Metric Cups
  • 67 grams lemon jelly
  • 200 grams soft cheese
  • 75 grams margarine
  • 8 digestive biscuits
  • 25 grams caster sugar
  • 100 grams fromage frais
  • 2 egg whites
  • 1 can cherry pie filling
  • 2 ounces lemon jelly
  • 7 ounces soft cheese
  • 3 ounces margarine
  • 8 graham crackers
  • 1 ounce superfine sugar
  • 4 ounces fromage frais
  • 2 egg whites
  • 1 can cherry pie filling

Please note that nigella.com is not able to accept responsibility for any substitutions that Ocado may need to make as a result of stock availability or otherwise. For any queries, head to ocado.com/customercare.

Feel free to use the “swap” feature and adjust brands and quantities as needed.

Method

Lemony Cherry Cheesecake is a community recipe submitted by sharonbee and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Melt margarine and mix with crushed digestive biscuits. Spoon over the base of the tin and press down. Chill whilst making the topping
  • Place jelly in a jug and make up to an 1/8th of a pint with boiling water and stir till all the jelly has dissolved Cool slightly
  • Mix together the soft cheese and sugar in a blender for a "little whizz"...then add the fromage frais and "whizz" a little more Whisk the egg whites until peaks form with your electric whisk
  • When the jelly mixture has cooled whisk it into the cheese mixture then fold in the egg whites too.
  • Spoon the completed mixture over the digestive base. Then chill until set...for around a couple of hours.
  • Just before serving spoon over cherry pie filling...and indulge yourselves.
  • Melt margarine and mix with crushed graham crackers. Spoon over the base of the tin and press down. Chill whilst making the topping
  • Place jelly in a jug and make up to an 1/8th of a pint with boiling water and stir till all the jelly has dissolved Cool slightly
  • Mix together the soft cheese and sugar in a blender for a "little whizz"...then add the fromage frais and "whizz" a little more Whisk the egg whites until peaks form with your electric whisk
  • When the jelly mixture has cooled whisk it into the cheese mixture then fold in the egg whites too.
  • Spoon the completed mixture over the digestive base. Then chill until set...for around a couple of hours.
  • Just before serving spoon over cherry pie filling...and indulge yourselves.
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