To me, Nigella’s Cherry Cheesecake isn’t just a dessert. it’s a declaration. It’s the kind of dish you make when you want to impress without breaking a sweat, when you want elegance with ease and when you want everyone to think you’ve been slaving in the kitchen for hours, even though the oven stayed off the entire time.
This cheesecake is creamy, rich and indulgent-but it’s also no-bake. Yep, that’s the magic. It’s built on a base of crushed digestive biscuits (think graham crackers but British), has a velvety filling made with cream cheese and sugar and is topped with a jewel-like layer of glistening cherry pie filling. It’s sweet, tangy and nostalgic all at once. Honestly, the first time I made this, I licked the spoon like a kid in a candy store.
Nigella Cherry Cheesecake Recipe
Ingredients Needed
This isn’t one of those 37-ingredient extravaganzas. Nigella keeps it simple. and thankfully so. Here’s what you’ll need:
For The Base
- 125g digestive biscuits (about 9 biscuits; graham crackers work in a pinch)
- 75g unsalted butter (melted)
For The Filling
- 300g cream cheese (full-fat, please, none of that low-fat heartbreak)
- 60g icing sugar (powdered sugar, sifted)
- 1 tsp vanilla extract
- 1/2 tsp lemon juice (this is optional but cuts the sweetness beautifully)
- 250ml double cream (whipping cream if you’re in the US)
For The Topping
- 1 can of cherry pie filling (I use a sour cherry one that tastes like summer and sass)
I remember the first time I made it, I didn’t have icing sugar on hand, so I blitzed granulated sugar in the blender. It worked in a pinch. but if you can get icing sugar, use it. You’ll thank me later.
Equipment Needed
This cheesecake isn’t too demanding when it comes to tools. You’ll need:
- A springform tin (20cm / 8-inch is perfect)
- Mixing bowls
- Wooden spoon or spatula
- Electric mixer (stand or hand-held; for that fluffy filling)
- Food processor or zip-top bag + rolling pin (for smashing biscuits)
- Measuring spoons and scales
If you’ve never used a springform tin before, let me tell you: it feels fancy. The kind of thing that makes you feel like you’re on a British cooking show, minus the time pressure.
Instructions To Make Nigella Lawson’s Cherry Cheesecake
Alright, let’s roll up our sleeves and make magic.
1. Make The Base
Crush the digestive biscuits into fine crumbs. If you’re like me and love a bit of drama in the kitchen, smashing them in a zip-top bag with a rolling pin is so satisfying. Otherwise, a food processor will give you a smooth crumb in seconds.
Stir the melted butter into the crumbs until the mixture resembles damp sand. Press it into the base of your springform tin and level it out with the back of a spoon. Pop it in the fridge while you make the filling. This part always makes me feel like I’m building the foundation of something glorious. and I am.
2. Make The Filling
In a large bowl, beat the cream cheese with the icing sugar until smooth. Add the vanilla extract and lemon juice and beat again.
In a separate bowl, whip the cream until it holds soft peaks. Then gently fold it into the cream cheese mixture. It’s like combining clouds with velvet-so dreamy.
Spoon the filling onto the chilled biscuit base and smooth the top. Back into the fridge it goes, for at least 4 hours, preferably overnight. I know, the waiting is the hardest part but trust me. letting it set transforms it from good to unforgettable.
3. Add The Cherry Topping
Once the cheesecake has chilled and set, take it out of the tin. Spoon the cherry pie filling on top-generously, unapologetically. I always go for the ’abundant and rustic’ look here, letting the cherries spill slightly over the sides.
What I Learnt
Every time I make this cheesecake, I’m reminded of a few things:
- Simple is often best. You don’t need 12 layers or gold leaf to wow people. This dessert wins on taste and texture alone.
- Patience really is part of cooking. The setting time might feel like a drag but it makes a huge difference. Rushing it gives you a cheesecake that slumps rather than stands tall.
- Presentation matters… but not too much. I once tried to make this look ’perfect’ for a dinner party-measuring every cherry. It tasted no better than when I just let it be, wild and generous. Sometimes food should look like you were enjoying yourself while making it.
And most of all. I remembered that cooking isn’t just about feeding people. It’s about giving them something to remember.
FAQs
Can I Use Fresh Cherries Instead Of Canned Ones For Nigella Lawson’s Cherry Cheesecake?
Yes, you absolutely can! While canned cherries are a classic in this recipe, fresh cherries can bring an even more vibrant flavor to the cheesecake. Just make sure to remove the pits and perhaps cook them down with a bit of sugar to bring out their sweetness and avoid too much moisture in the topping.
How Can I Make Nigella Lawson’s Cherry Cheesecake Recipe Gluten-free?
No worries, you can make the crust gluten-free by swapping out the digestive biscuits for a gluten-free alternative. There are some great gluten-free biscuits out there, or you can even try using ground almonds for a more nutty flavor. Just make sure to double-check your other ingredients to ensure they are all gluten-free, too!
Can I Make Nigella Lawson’s Cherry Cheesecake Ahead Of Time?
Definitely! In fact, this cheesecake is one of those recipes that gets better with time. You can make it a day or two ahead of your event. Just be sure to store it in the fridge with some plastic wrap covering it so it stays fresh, and add the cherry topping just before serving to keep it looking beautiful.
