No-Bake Cheesecake

A favorite, especially for summer barbecues. Adapted from Nigella Lawson.

Ingredients 

• 160 g Tea biscuits
• 95 g butter
• 375 g cream cheese
• 75 g powdered sugar 
• 1 1/4 tsp vanilla
• 3/4 tsp lemon juice
• 315 ml heavy cream
• 350 g black cherry jam

Procedure

1. Blitz the biscuits in a food processor until they begin to turn to crumbs, then add the butter and blitz again to make the mixture clump.
2. Press this mixture into a 9 inch springform tin; press a little up the sides to form a slight ridge.
3. Beat together the cream cheese, powdered sugar, vanilla extract and lemon juice in a bowl until smooth.
4. Lightly whip the heavy cream, and then fold it into the cream cheese mixture.
5. Spoon the cheesecake filling on top of the biscuit base and smooth with a spatula. Put it in the fridge for 3 hours or overnight.
6. When you are ready to serve the cheesecake, unmould it and spread the black cherry over the top.