Cherry cheesecake

Ingredients:

• 1 and 1/4 cups crumbs whole grain crackers
• 2 tablespoons of sugar
• 85 g softened butter
• 280 g of cream cheese
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 teaspoon lemon juice
• 1 cup heavy cream
• 1 jar (280 g) of cherry paste

Preparation:

1. In a food processor, pulse the graham crackers until crumbly, then add the sugar and butter and pulse again until the mixture forms a ball. If using graham crackers, you can use a bowl and a wooden spoon to combine them with the butter and sugar.
   
   Place the mixture into a 20cm diameter springform pan, press it into the bottom and make small sides.
2. In a bowl, beat cream cheese, sugar, vanilla extract and lemon juice until smooth.
   
   Lightly whip the cream, then fold it into the cheese mixture. Spoon the filling onto the cookie crust and smooth it out with a spatula. Refrigerate for 3 hours or overnight.
   
   Before serving the cheesecake, spread the cherry paste over the surface and smooth it out.