Top Taste Cherry-Cheesecake
This is not a traditional cheesecake that needs patience and plenty of free time. No, it’s fresh, fast, simple, and – best of all – incredibly tasty cherry-cheesecake!
Inspire retro-precision in your soul, be kind, don’t let yourself say pop a jar of cherry pie filling over the cake. I choose a French cherry drink, which, I guess, is universal and does not add sugar, but everything that is labeled as “conservative” and not “jam” can be harmless.
As a rule, you will want, if the cherries are in season, to sprinkle with the top steam of crushed beautiful fruits.
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INGREDIENTS
number of portions: 6-8
Servings
- 150 grams of crushed digestive cookies
- 100 grams of super sweet soft butter
- 400 grams of cream cheese
- 80 grams of powdered sugar
- 1 vanilla teaspoon
- 1,5 lemon juice teaspoon
- 300 milliliters on double cream
- 1,2 jar of 300 grams black cherries
Top Method
- Beat the cookies in a powerful food processor until they begin to crumble, then add the soft butter and keep on again to make the mixture lump.
- Extrude this mixture into a spring mold with a diameter of 20 cm / 8 inches; squeeze the sides slightly to form a small protrusion.
- Beat in a bowl of cream cheese, powdered sugar, vanilla extract, and lemon juice until smooth.
- Lightly beat the double cream, then add to the cheese mixture.
- Place the cheesecake filling on the bottom of the biscuit and smooth with a spatula. Put in the fridge for 3 hours or for the night.
- If you are ready to serve the cheesecake, remove it from the pan and place the black cherries on top.
ADDITIONAL INFORMATION
For vegetarians ensure cream cheese is a brand suitable.