Black forest cheesecake

I made this black forest cheesecake for a party and it was very popular all around! This is definetly one to try!         EASY

Cuts into 12 slices

Ingredients:

250g chocolate chip digestives

100g butter,melted

A few drops of vanilla extract

600g soft cheese

100g icing sugar

285g double cream

For the topping

300g Morello cherry jam

A few fresh or tinned cherries for on top

EQUIPMENT: 23cm loose-bottomed tin, baking parchment, plastic food bag, rolling pin, large bowl, dessert spoon, chopping board, kitchen knife, electric mixer, spatula, serving plate, blender or food processor, sieve

1. Remove the vanilla seeds from 1 pod: Slice the vanilla pod in half length ways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.

2. Make the filling: Place 600g soft cheese, 100g icing sugar and the vanilla seeds in a bowl, then beat with an electric mixer until smooth. Tip in 284ml pot double cream and continue beating until the mixture is completely combined. Now spoon the cream onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.

3. Un-moulding and topping: Bring the cheesecake to room temperature, about 30 mins before serving. To un-mould, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining. Then spread on 300g Morello cherry jam and place some fresh or tinned cherries on top.