• 125g digestive biscuits
  • 75g soft butter
  • 300g cream cheese
  • 60g icing sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon juice
  • 250ml double cream
  • 1 x 284g jar St Dalfour Rhapsodie de Fruit Black Cherry Spread

METHOD Serves: 6-8

  • 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.
  • 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 and lemon juice in a bowl until smooth.
  • Lightly whip the double cream, 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 over the top.