Ingredients
Scale
- 125 gms digestive biscuits
- 100 gms butter
- 300 gms cream cheese
- 1/2 tsp lemon juice
- 1 tsp vanilla extract
- 60 gms icing sugar
- 250 ml cream
- 250 gms black cherry preserve
- 100 gms fresh black cherries
Instructions
Crust
- I used about 12-15 Sweet Cinnamon Graham crackers and about 6 – 8 tablespoons of softened butter and mixed it together in a food processor (you can also add sugar but it’s not necessary if your Graham crackers are sweet)
Filling (make sure everything is at room temp):
- I used 4 8oz cream cheese bars, 1 1/4 cup of organic sugar, 1/4 cup of sour cream, 1 tablespoon of vanilla and 5 eggs (add eggs one by one and mix in between)
Baking:
- Bake crust at 350 for about 8 minutes then let it cool before adding the filling
- Add filling to the crust and bake for 10 minutes at 425 and then reduce the oven to 325 and bake for 1 hour.
Total bake time is 1hr and 18 minutes (including the time to bake the crust individually)
Notes
- I used a springform pan and I wrapped it in foil to prevent leaking
- I added water to the pan to prevent cracking while it bakes (as seen in the video)
- Let it cool for 8 hours + then add the cherry pie topping
- The cherry pie topping was from a can by the brand Food Lion
- Depending on how thick you like your crust or how much crust you like you will need to change the number of graham crackers and butter you use.