Cherry Cheesecake

cherry cheese cake

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Jenn Abadie Scioneaux
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Need to convert to ounces?

125 grams biscuit crumbs
75 grams soft butter
300 grams cream cheese
60 grams icing sugar
1 teaspoon vanilla extract
½ teaspoon lemon juice
250 ml double cream
1 x 284 grams jar of good black cherry jam/spread
Make biscuit crumbs either by putting in a food processor or using a rolling pin. Add butter and stir until combined.
Put biscuit mixture into a spring form tin & press around evenly.
Place into a bowl, cream cheese, icing sugar, vanilla & lemon juice and beat until smooth.
Lightly beat/whip the cream then gently stir into the cream cheese mixture.
Spoon the cheese mix on top of the biscuit base and smooth top.
Place in fridge for at least 3 hours preferably overnight.
Next remove the cheese cake from the pan and place on a serving plate
Place pitted cherries & jam into a bowl and stir.
Spoon cherry mix over the cheesecake.


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