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Cherry Cheesecake

Servings : 12 
Preparation Time :
Difficulty : Easy 

Cheesecake is one of my all time favourite desserts. This is more work than a cheap packet mix, but you can be sure it is completely vegetarian, and you can also be sure the extra flavour makes the effort worthwhile.


For the crust:
1 cup Digestive biscuits crushed to crumbs
3 tablespoons sugar
1/4 cup melted butter or margarine

For the Cheesecake:
24 oz cream cheese, softened if need be
3/4 cup sugar
1 teaspoon vanilla extract
3 eggs
16 oz cherry pie filling, chilled


Combine the biscuit crumbs, sugar, and margarine over a low heat in a pan, stir until thoroughly mixed and the butter or margerine is completely melted and absorbed by the biscuit crumbs.

Press into the bottom of a 9-inch flan pan or 1inch deep baking dish.

Combine the cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended.

Add the eggs, one at a time, mixing well after each addition.

Level over the biscuit base and bake at 450 F for 10 minutes.

Reduce oven temperature to 250 F and continue baking for a further 30-40 minutes.

Loosen the cheese cake from the rim of pan.


Spread the cherry pie filling over the cheesecake evenly before serving.

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