Growing up is always fun…until you realize what the real world is like. Then you wish you were that little snot nosed kid running around doing your own thing. You know, playing cops and robbers or pretending to be a princess having tea parties with very important people (not as important as you were of course). I’ve learnt a few things from having tea parties back in the day. First of all, if you didn’t have a tiara, a wand, a pretty dress and shoes then you weren’t classified as V.I.P. Second, you always had to be British. No exceptions. Thirdly, you had to have good finger snacks. Here’s a recipe for a perfect side dish for tea time..
Cherry Cheesecake
Ingredients
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 ml double cream
1 x 284 grams jar black cherry spread (e.g., st dalfour rhapsodie de fruit)
Method
- Blitz the biscuits in a food processor to form crumbs, then add the butter and whiz again to make the mixture clump.
- Press this mixture into a 20cm / 8 inch 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.
This recipe does belong to Nigella and can be found on her website (Just click here) along with many other mouth-watering recipes. I have also made this cheesecake numerous times before and it has come out perfect. So if you fancy this recipe, try it out for yourself, remember to get creative with it.
“Humor keeps us alive. Humor and food. Don’t forget food. You can go a week without laughing.” – Joss Whedon
Ellan Rose 