No-Bake Cherry Cheesecake
SERVES: 8 • TOTAL TIME: 45 MINUTES + SETTING TIME
For the Base:
375 g plain sweet biscuits
150 g unsalted butter, melted
For the Filling:
500 g cream cheese, at room temperature
395 g sweetened condensed milk
1 tsp finely grated lemon rind
¼ cup lemon juice
300 mL thickened cream, whipped
For the Cherry Topping:
350 g fresh cherries, pitted
30 mL water
¾ cup caster sugar
2 tbsp lemon juice
1 ½ tbsp cornflour
Handful of fresh cherries (optional)
Grease base and sides of a 23-centimetre springform pan and line base with baking paper.
Place biscuits into a food processor and blitz until finely crushed. Add melted butter and blitz to combine. Press biscuit mixture into the base and up the sides of the springform pan, then refrigerate.
Make filling by roughly chopping cream cheese and adding it to food processor with condensed milk, lemon rind and juice. Blend until thick and smooth then gently fold in whipped cream. Spoon mixture into prepared biscuit base and return to the fridge.
To make the cherry topping, combine all ingredients in a medium saucepan over low heat. Stir with a wooden spoon until the sugar has dissolved, then increase the heat to medium/high. Continue stirring until the mixture is boiling and has thickened slightly. Remove from heat and set aside to cool.
When cherry topping has cooled to room temperature, spread it over the top of the cheesecake, cover and refrigerate for at least 4 hours.
To serve, release springform pan and remove the sides. Put cheesecake on a serving plate and garnish with fresh cherries if desired.