Cherry Almond Cheesecake No Bake

Cherry Almond Cheesecake No Bake, Sweet Cuppin Cakes Bakery 

Ingredients: 

1 1/2 digestive biscuit broken into bits or crushed hob nobs (you can also use Mcvites chocolate digestives which is my fave)

1/2 soft butter

1 1/2 cups cream cheese 

1/2  cup icing sugar 

1 teaspoon vanilla extract

1/2 tsp almond extract

1 tsp teaspoon lemon juice 

1 cup whipping cream

1 10 oz jar Black Cherry Jam (St Dalfour Rhapsodie de fruits; try to be brand name specific it counts)

mixed with 1 cup thawed dole black cherries

clotted cream to taste

1/2 cup finely chopped and lightly toasted almonds

optional 1/4 cup finely grated milk chocolate as garnish when using Mcvites or 3 crushed Penguins wafers

Method:

• Whirl the biscuits in a food processor until beginning to turn to crumbs, then add the butter and whirl again to make the mixture moist and hold together lightly
• Press this mixture into a 8 inch springform tin; press mixture up the sides one inch as best you can
• Beat together the cream cheese, icing sugar, vanilla and almond extracts and lemon juice in a bowl until smooth.
• Lightly whip the whipping cream, and then fold it into the cream cheese mixture.
• 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.
• At the time to serve the cheesecake, unmould it and spread with the cherry topping. **

Serves: 6-8 

** Cherry topping, fold thawed cherries into your French black cherry preserves, use immediately when serving. Top with 1 tbsp clotted cream per slice and finish with 1 tsp toasted almonds finely chopped and chocolate bits