Cherry Cheese cake

Ingredients:-

* 125 grams crumbled digestive biscuits
* 75 grams soft butter
* 300 grams cream cheese
* 60 grams icing sugar
* 1 teaspoon vanilla extract
* 1/2 teaspoon lemon juice
* 250 ml double cream
* 1x284 grams jar black cherry spread

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 the mixture into a 20cm/ 8 inch spring-form tin, press a little up the sides to form a slight ridge.

3. Beat together the cream, icing 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 your are ready to serve the cheesecake, unmould it and spread the black cherry over the top.

7. Additional information - for vegetarains make sure the cream cheese is a brand suitable for vegetarians.