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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I got this recipe from a tv show called Nigella Express . Ingredients:
125g of digestive biscuits |
75g of softened unsalted butter |
300g of cream cheese |
60g of icing sugar |
1 tsp of vanilla |
juice of half a lime or lemon |
250ml of double cream |
cherry preserve or blueberry jam |
Directions:
1. Using a food processor, blitz together the biscuits and butter until it looks and feels like a wet sand. Pour and press the mixture in an 8 spingform pan until it covers the whole bottom. Reverve.
2. In a bowl, mix together the cream cheese, sugar, vanilla and lime (or lemon). Reserve.
3. In another bowl lightly whip the cream until it thickens a bit. You don't have to put too much air in it, it has to be firm but still creamy and not dry.
4. Mix together the cream cheese and the cream until they're completely amalgamated. Pour mixture in the springform pan and refrigerate it for at least 4 hours (in my case, I had to refrigerate it overnight because brazilian double cream is not as thick as the british one).
5. After the cheesecake has set, pour the cherry preserve on top of it and serve. I prefer blueberry jam, which I dissolve with a bit of water in a pan over low heat, until it looks like a thick syrup. After that, I sieve it to make a smooth sauce.
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