Non-Bake Cherry Cheesecake

A good dessert is not always difficult to make. Take a cheesecake for example, it has so many different variations and each one has an assigned level of difficulty. I like my desserts simple, no fuss, no stress and easy to do. This is my version of a non-bake cheesecake. You will have to refrigerate it for at least 4 hours so it is best to make it the night before. 


Ingredients
150g digestives biscuits
100g butter, soften
400g mascarpone cheese
70g icing sugar
1/2 teaspoon lemon juice
1 teaspoon vanilla extract
250ml whipping cream
1x 250g jar of your favourite jam, I use cherry jams with at least 50% real fruit 

Preparation time: 25 mins (excluding refrigeration time)

Cooking time: Non

Level of difficulty: Easy peasy

Put the digestive biscuits into a blender with the butter and whizz until the biscuits resemble breadcrumbs.
Press the mixture into a 20cm springform tin to make the base and refrigerate
In the meantime, beat the mascarpone cheese, icing sugar, lemon juice and vanilla extract in a bowl until smooth.
Lightly whip the whipping cream until stiff and fold into cheese mixture.
Take the base out from the fridge and generously spread the jam on top. Do this lightly so it does not crack the base.
Once done, pour the cheese mixture on top and use a spatula to smoothen the top. Put back into the refrigerator for at least 4 hours.


Before serving, push the cold cheesecake out onto a large plate and serve with a small dollop of jam on the side. Yum!