INGREDIENTS

Serves: 6-8

• 125 grams crumbled digestive biscuits

• 75 grams soft butter

• 300 grams cream cheese

• 60 grams sugar

• 1 teaspoon vanilla extract

• ó teaspoon lemon juice

• 250 ml double cream (milk cream)

• 1 x 370Ml jar cherries

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 spring form tin; press a little up the sides to

form a slight ridge.

3. Stir together the cream cheese, 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 cherries

over the top.