Entry id: 1698

Cherry Cheesecake

by Aida Azizuddin, on Wed, December 21, 2011

Tis&#39 the season to be jolly, tra lalalala. Make this for a creamy sweet ending at your Christmas dinner. We&#39re embracing the red and white holiday colours with this indulgent cherry cheesecake. Best thing is it doesn&#39t even require any baking.

"Utterly scrumptious and incredibly creamy.."


1 1/4 cups of digestive biscuits
1/2 cup melted butter
500 g cream cheese
3 tsp gelatin dissolved in 1/4 cup of boiling water
1/3 cup lemon juice
2 tbs lemon rind
1/3 cup condensed milk
1 cup thickened cream
1 can cherry pie filling

6 - 8 servings

Easy to make and irresistibly good to eat.

If you like your cheesecake tart, use 1 cup of sour cream instead of thickened cream. This recipe requires overnight refrigeration.


Blitz the biscuits in a food processor. In a round spring form pan/ round baking tin, add in melted butter to blitzed biscuits. Press the mixture to the bottom of the tin. Chill in fridge for 1 hour.

In a mixer, beat cream cheese at room temperature. Add gelatin and beat until smooth (about 8 mins). Make sure you scrape the sides half way.

Add in lemon juice, rind, milk and cream. Mix it in.

Pour mix into pan, then chill in the fridge overnight.

Before serving, add cherries on top of cake.


Foodster's Verdict

Cherry Cheesecake

30 minutes
30 minutes

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