This recipe has overturned a lifetime’s prejudice – which is good, but unsettling. I had always been a committed believer that the only true cheesecake was the proper, baked cheesecake, but now I’m not so sure. This improper, unbaked cheesecake, feature of many a 1970s dessert trolley, has entirely won me over. It’s light, it has tang, it is rapturously good. The fact that it is speedily easy to make is more reason for general hilarity and joy. Even in the spirit of retro-accuracy, please do not be tempted to open a jar of cherry pie filling over the cake. I use some French cherry concoction that seems to be pretty universally available and has no added sugar, but anything labelled ‘conserve’ as opposed to ‘jam’ should be safe. And, if you feel like it, when cherries are in season, rather strew the top with a couple of handfuls of beautiful fruit.
| Level: | Easy |
| Total: | 3 hr 20 min |
| Prep: | 20 min |
| Inactive: | 3 hr |
| Yield: | 6 to 8 servings |
Ingredients
- 1 1/4 cups graham cracker crumbs
- 2 tablespoons sugar
- 3/4 stick soft unsalted butter
- 10 ounces cream cheese
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon juice
- 1 cup heavy cream
- 1 (10-ounce) jar black cherry spread (recommended: St Dalfour Rhapsodie de Fruit)
Instructions
- Blitz the biscuits in a food processor until beginning to turn to crumbs, then add the sugar and butter and whiz again to make the mixture clump. If using graham cracker crumbs, you can use a bowl and wooden spoon to mix the butter in, with the sugar added.
- Press this mixture into a 8-inch springform tin; press a little up the sides to form a slight ridge.
- Beat together the cream cheese, sugar, vanilla and lemon juice in a bowl until smooth.
- Lightly whip the 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 refrigerator for 3 hours or overnight.
- When you are ready to serve the cheesecake, un-mold and spread the black cherry spread over the top.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 395 |
| Total Fat | 34 g |
| Saturated Fat | 20 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 1 g |
| Sugar | 13 g |
| Protein | 3 g |
| Cholesterol | 103 mg |
| Sodium | 202 mg |
Reviews
The key to getting the right texture is not to overwhip the cream. You’re looking for very soft peaks. Delicious and so easy! The hardest part is waiting for the cream cheese and butter to come to room temperature. I top it with lemon blueberries from Tyler Florence’s Ultimate Cheesecake.
First of all anyone experienced in baking knows this is not a traditional cheesecake so do not expect that. It is a great, quick option yielding a gorgeous cheesecake dessert. What it is is delicious! Do not skimp on the jam, make your own if you can’t find a great one .Thank you Nigella again for a solid recipe!!!
Hmm, I’m not so sure what I would rate this,
I guess its average.
I guess its average.
Let me say that this recipe does have great flavor. Unfortunately, if you’re a cheesecake-lover, the texture is beyond disappointing. I would call it cheesecake pudding, or cheesecake cream pie, or something along those lines. Tasty, yes. Cheesecake? No.
Wow wow wow wow wow! Everyone like it at home. The cheesecake set really good and it was very easy to make! With the topping I added a bit less cherry jam. I recommend.
Best cheesecake ever!! My family begs me to make this.
Big hit! I’m not a cheesecake fan, but this was delicious and so easy. The only changes I made was using cinnamon graham crackers and a quick berry compote as the topping. Loved it!
This cheesecake is to die for!! It is absolutely as good as any traditional cheesecake.
Delicious! I don’t like cheesecake, if I do eat it, it is only to eat the crust. When I saw Nigella Lawson make this, I just knew it would be good. This is the only cheesecake I actually eat. I made this for my family and it was a huge hit. I make this 3-4 times a week and It never lasts 20 minutes. The only thing I do different is omit the cherry jam and lemon juice. This recipe is very fast and easy. I’m always tempted to tell people it’s my own recipe but I never do. This recipe is officially my only comfort food of choice. Thank you Nigella.
This is my favorite cheesecake. It’s easy, quick and tastes great. Everyone loves it. Good with cherries on top as well as lemon curd.