Vanilla cheesecake

I do this whenever I can and I never get sick of it. Ever! And I can make this super fast. When I need to impress people, I make this. I have two versions. One is the original: full cake and full fat cream cheese. The other one is great when you need less amount and it’s a bit of a “healthier” version. Takes 20 minutes maximum.

Ingredients (Full cake):

250g digestive biscuits
100g butter, melted
1 vanilla paste
600g soft cheese
100g icing sugar
284ml pot double cream
200g frozen berries


Butter and line a 23cm loose-bottomed tin. Put the digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin. Or just put them in the blender. Transfer the crumbs to a bowl, then pour over the melted butter. Mix thoroughly and press firmly down into the base to create an even layer. Chill in the fridge for 1 hour to set firmly.

Add the soft cheese, the icing sugar and the vanilla paste in a bowl, then beat with an electric mixer until smooth. Add the 284ml pot double cream and continue beating until the mixture is completely combined. Now spoon the cream mixture onto the biscuit base. The frozen berries can go to the microwave for a couple of minutes (don’t make it hot). Blend them and pour it on the top. You don’t need to add anything, it will settle. Leave to set in the fridge overnight.











Version 2

The lighter version is slightly different. I use half of the amount of the full version but I don’t put the mix in a tin. I just use the empty GU glasses instead. I don’t use any butter and I use less sugar and light cream cheese.

125g digestive biscuits
1 vanilla paste
300g soft cheese
30g icing sugar
150ml pot double cream
100g frozen berries


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