Here’s what is left of my new BFF dessert, culled from the pages of Nigella Express, my new BFF cookbook.
Much as Nigella drives me completely up the wall, Nigella Express really is chock full of recipes which are delicious, a bit different, and very quick and easy to prepare as long as you’ve got the ingredients in the house.
For the above, smash up 125g of digestives or any plain buttery biscuit/cookie in a food processor (I used some LU Marie Lu biscuits with some extra shortbread thrown in for good measure). Add about 50g of softened butter, and continue whizzing until the mixture amalgamates. Press the crumb base into a 20cm spring form tin.
Then whip up 300g of cream cheese, a bit of vanilla and a squeeze of lemon juice with 60g of icing sugar. Whisk up a cup (250 ml) of double (heavy) cream in a separate bowl and fold it into the cheese mixture. Then spoon it over the biscuit base, smooth it with a spatula and chill it over night.
Et voila – took me 20 mins tops. When you come to serve it, spoon a good cherry conserve over the top (Nigella uses St Dalfour Black Cherry, we used Bonne Maman Cherry Preserves) and watch the gluttony begin.