This cake has been a Lovejoy family staple for as long as I can remember. The recipe was very kindly passed to me by my auntie Caroll when I was a teenager, and I’m yet to find an easier or tastier fridge-set cheesecake.
You can take the high road and top it with fresh fruit or, if we’re being entirely true to tradition, get a can of black cherries in syrup from your local supermarket for a naughty but nice touch. In fact, if you’re going down the cherry route, can I suggest getting some dark chocolate to shave over the top too, a la black forest gateau?
Ingredients
• 14 digestive biscuits
• 100gms butter
• 2tbsp caster sugar
• 100gms icing sugar
• 100gms Original Philadelphia cream cheese
• 284ml double cream
• 1tsp vanilla essence/extract- buy the best quality you can for max taste
• Fresh fruit to top
Method
1. Crumb the biscuits in a food processor, or bash them up to fine crumbs with the end of a rolling pin.
2. Melt the butter in a large saucepan, add the caster sugar and stir until dissolved. Switch off the heat and stir in the biscuit crumbs, mix until everything is well coated, then press the biscuit mix into a greased 7-8” springform tin with the back of a spoon to form the base (don’t press them down too hard or the base will be like a rock).
3. In a large mixing bowl cream together the cream cheese, icing sugar and vanilla essence.
4. In a separate bowl whip the double cream until it stands in soft peaks (be careful not to whip too much or it will become solid), then fold it gently into the cream cheese mixture.
5. Spoon the creamy mixture on top of the biscuit base. Smooth the top and chill the cake for at least 2 hours.
6. To serve, remove the cake from the springform case and decorate the top with the fruit.
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