Ingredients
1 ½ x 250g packets Granita biscuits
1 teaspoon mixed spice
150g unsalted butter, melted
FILLING
2 x 250g blocks cream cheese, chopped, at room temperature
395g can sweetened condensed milk
1 teaspoon finely grated lemon rind
¼ cup lemon juice
300ml tub thickened cream, whipped
CHERRY TOPPING
2 ½ cups frozen cherries (350g)
¾ cup caster sugar
2 tablespoons lemon juice
1 ½ tablespoons cornflour
Method
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Invert base of a 23cm springform pan (base measures 22cm). Grease base and side of pan, lining base with baking paper.
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Process biscuits and mixed spice in a food processor until finely crushed. Add butter. Process until combined. Press over base and up side of prepared pan. Refrigerate.
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To make filling, process cream cheese, condensed milk and rind in same, clean food processor until smooth. Add juice. Process until thick. Transfer to a large bowl. Fold in whipped cream. Spoon into biscuit case. Smooth over top. Refrigerate.
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To make topping, combine all ingredients in a medium saucepan over a low heat. Stir until sugar is dissolved. Increase heat to medium to high. Stir until boiling and mixture is slightly thickened. Transfer to a heatproof bowl. Cool to room temperature.
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Spread topping over cheesecake. Cover, refrigerate overnight.
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To serve, remove side of pan. Transfer cheesecake to a serving plate. Cut into wedges.
