About this recipe:This is an amazingly easy cheesecake recipe. Top with your favourite fruit filling, preserves or fresh fruit.
125g digestive biscuit crumbs
5 tablespoons dark brown soft sugar
1/2 teaspoon ground cinnamon
75g butter, melted
450g cream cheese
2 teaspoons lemon juice
450ml whipping cream
5 tablespoons caster sugar
600g cherry fruit filling
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Method Prep:30min › Extra time:8hr chilling › Ready in:8hr30min
In a small bowl, stir together the digestive biscuit crumbs, dark brown soft sugar and cinnamon. Add melted butter and mix well. Press into the bottom of a 20, 23 or 25cm springform cake tin. Chill until firm.
In a medium bowl, beat together the cream cheese and lemon juice until soft. Add whipping cream and beat with an electric mixer until mixture becomes thick. Add the sugar and continue to beat until stiff. Pour over chilled biscuit base, and top with fruit filling. Chill several hours or overnight. Just before serving, remove the sides of the springform tin.
Not enough base and a little bit soggy, but cheese filling was delicious, I used chocolate Philidelphia cheese instead of using cherry filling, and it made a mouthwatering cheesecake. Thank you Debbie! - 25 Mar 2012