Black Cherry Cheesecake

With a delicious biscuit base and a creamy no bake topping, this black cherry cheesecake topped with Kirsch soaked black cherries is a delicious dinner party dessert. It's easy to make and can be made ahead too!

Course Dessert

Cuisine British

Prep Time 30

Cook Time 0

Setting Time 3

Total Time 3 30

Servings

Calories 327kcal

Author Corina Blum

Ingredients

120 g digestive biscuits
75 g butter
300 g cream cheese
60 g icing sugar black cherry flavoured
250 ml double cream
200 g black cherries in Kirsch or something similar

Metric - US Customary

Instructions

Crumble the digestive biscuits between your fingers to make crumbs. Alternatively blitz them in a food processor or put them in a food bag and bang them with a rolling pin.
Melt the butter in the microwave or a small saucepan. Pour it over the biscuit crumbs and stir till them are all coated in the butter and the mixture is clumping together.
Put the crumbs into the bottom of a 20cm springform or loose bottomed cake tin. Press them down with a spoon.
In a food mixer, beat the cream cheese until light and creamy. Beat in the icing sugar.
In another bowl, whisk the cream until it stands in soft peaks. Fold the cream into the cream cheese mixture then spoon it on top of the cheesecake base.
Smooth the top and put it in the fridge to set for at least 3 hours.
To serve, remove the cheesecake carefully from the tin and top with some of the cherries. When you serve, drizzle with some of the liquid from the jar of cherries.

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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