Vanilla Cheesecake

A delicious and yummy dessert, indulge and treat yourself this summer, serving with fresh summer fruit.

Vanilla Cheesecake
PREP TIME 20 minutes MAKES 12


  • 250g of digestive biscuits
  • 100g of melted butter
  • 1 vanilla pod
  • 600g of cream cheese
  • 100g of icing sugar
  • 280ml of double cream
  • Fresh fruit to serve

Preparation method

  1. Start by greasing your chosen round non-stick baking tin and lining with baking paper.
  2. Take your 250g of digestive biscuits, crushing them to tiny crumbs, the best way to do this is to place them into a plastic food bag and crushing with a rolling pin or inside a blender, blitzing into crumbs.
  3. Take your biscuit crumbs, placing them into a bowl and pouring the melted butter over the top of them.
  4. Once all the butter has been evenly poured over the biscuit crumbs, transfer the mix to your tin, evenly spreading around the base of the tin and pushing down to create an even layer. Place the tin with the biscuit base into the fridge to chill for an hour.
  5. Remove the vanilla seeds from the vanilla pod before making the filling.
  6. In a mixing bowl, add the soft cheese, icing sugar and vanilla seeds before beating together until the mixture has all turned smooth. Add the double cream before beating again, until the mixture has been completely combined.
  7. Taking the biscuit base from the fridge, spoon the filling over the top of the biscuit base, working from the edges inward. Smooth the mixture with a spatula before placing into the fridge to set over night.
  8. When serving, serve with a selection of fresh summer fruit placed on top.