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  • 500g full fat cream cheese

  • 100g icing sugar

  • 200g double cream

  • 1 vanilla pod or teaspoon vanilla extract

  • 100g crushed cookies of any variety or digestive biscuits

  • 50g demerara sugar

  • 50g butter, melted


  • 1.

    Line the cake tin or bean tins on the bottom and sides with silicon or parchment paper.

  • 2.

    Crush the cookies or digestive biscuits until they resemble breadcrumbs.

  • 3.

    Melt the butter in the microwave or on the stove top in a sauce pan. Mix the crushed biscuits and Demerara sugar well and pour in the butter and mix well.

  • 4.

    Spoon this mixture in to the bottom of the lined cake tins to form a base of ¾ inch deep. Using a metal spoon press the base firmly into the tins. Place in the refrigerator to cool and set.

  • 5.

    If making a chocolate cheesecake then using chocolate cookies or digestives give a rich decadent base.

  • 6.

    For the cheesecake top take a large mixing bowl (if you don’t have a mixing bowl then use a sauce pan) and using a whisk or wooden spoon mix the cream cheese, vanilla and icing sugar until a smooth paste is formed. Add the double cream and mix well until very thick and glossy.

  • 7.

    If you are making a flavoured cheesecake then at this stage add your, fruit, melted chocolate, nuts, lemon zest, or liqueur.

  • 8.

    Do not over mix as the cream will split and make the mixture grainy. Spoon the mixture onto the chilled biscuit base making sure there are no air bubbles or gaps. Smooth the top of the cheesecake with either a palette knife or back of a metal spoon. Return to the refrigerator for 1 hour to set fully.

  • 9.

    To serve remove from the tins, remove the lining paper and place on your serving plates. (If using baked bean tins then carefully invert the tins and tap out or remove the bottom of the tins with a can opener and slide out the cheesecakes).

  • 10.

    Top the cheesecakes with fresh berries, chocolate shavings, fresh fruit, fruit compot, or simply enjoy as they are.

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