Monday, 1 May 2017


Try this classic cheesecake for a gloriously indulgent treat, simple but delicious . . .
By Paul A Young
Classic refrigerator cheesecake recipe 
  • Rating: 
  • Serves: 6-8
  • Prep Time: 20 minutes plus setting plus 1 hr chilling
  • Effort: easy


  • 100 g digestive biscuits, or cookies, crushed into fine crumbs
  • 50 g demerara sugar
  • 50 g butter, melted
  • 500 g full-fat cream cheese
  • 100 g icing sugar
  • 1 vanilla pod, sliced lengthways, or 1 tsp vanilla extract
  • 200 ml double cream, lightly whipped


1. In a mixing bowl, mix together the biscuit crumbs and Demerara sugar. Add in the melted butter and mix well. 

2. Spoon the biscuit mixture into a 20cm spring-form cake tin lined with silicon paper or baking parchment. Use a metal spoon to press the biscuit crumbs down firmly and evenly. Chill in the refrigerator until set. 

3. In a large mixing bowl, using a whisk or a wooden spoon, beat together the cream cheese, icing sugar and vanilla pod seeds or vanilla extract until well mixed. 

4. Fold in the double cream, mixing well. 

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