Ingredients:

  • 250g Digestive Biscuits (or Graham Crackers)
  • 120g Unsalted Butter, melted
  • 2 tablespoons Granulated Sugar (for base)
  • 680g Full-Fat Cream Cheese, softened
  • 200g Caster Sugar (for filling)
  • 475ml Heavy Cream (35% Fat Content), chilled
  • 1 teaspoon Vanilla Extract
  • 1 tablespoon Fresh Lemon Juice
  • 450g Pitted Cherries (Fresh or Frozen)
  • 120ml Water
  • 75g Granulated Sugar (for topping)
  • 2 tablespoons Cornflour (Corn Starch)
  • ½ teaspoon Lemon Zest

Instructions:

  1. Prepare the Base: Crush biscuits finely. Combine crumbs with melted butter and 2 tablespoons of sugar. Press firmly and evenly into the base of a lined 9-inch springform tin. Chill in the freezer for 15 minutes.
  2. Make the Cherry Topping: Combine cherries, water, 75g sugar, and cornflour in a saucepan. Heat gently, stirring until the mixture thickens and bubbles. Stir in lemon zest. Remove from heat and allow to cool completely to room temperature.
  3. Whip the Cream: In a clean, cold bowl, whip the cold heavy cream until stiff peaks form. Set aside carefully.
  4. Cream the Cheese Mixture: Beat the softened cream cheese, 200g caster sugar, and vanilla extract until completely smooth, ensuring no lumps remain. Mix in the lemon juice.
  5. Fold Components: Gently fold the whipped cream into the cream cheese mixture in two additions using a spatula, being careful not to deflate the air.
  6. Assemble and Chill: Pour the filling over the chilled base. Smooth the top. Refrigerate for a minimum of 6 hours, or preferably overnight, until completely firm.
  7. Serve: Release the No-Bake Cherry Cheesecake from the tin. Top generously with the cooled cherry sauce just before slicing and serving. Garnish with fresh mint if desired.