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Vanilla Cheesecake

10 Portions

Cream Cheese 200g

Icing Sugar 30g

Lemon Juice 0.5 tsp

Double Cream 200ml

Vanilla Extract 0.5 tsp

Digestive Biscuits 150g

Margarine 50g


50 Portions

Cream Cheese 1kg

Icing Sugar 150g

Lemon Juice 2 tsp

Double Cream 1 ltr

Vanilla Extract 2 tsp

Digestive Biscuits 750g

Margarine 250g


100 Portions

Cream Cheese 2kg

Icing Sugar 300g

Lemon Juice 4 tsp

Double Cream 2 ltr

Vanilla Extract 4 tsp

Digestive Biscuits 1.5kg

Margarine 500g


  1. Melt the margarine
  2. Using a food processor blend the biscuits until crumbs
  3. Mix the melted margarine with the crumbs
  4. Line a tray with parchment paper
  5. Press the butter and biscuit mixture into the base of the tray ensuring even covering and that it goes right into the corners, chill in the fridge for 1 hour
  6. Whip the double cream with the icing sugar and vanilla until it is thick
  7. Mix the cream cheese with the lemon juice to loosen its texture
  8. Mix in 1/3 of the double cream, then fold in the remaining cream
  9. Spoon the cheesecake mixture on top of the biscuit base, smooth the top with palette knife
  10. Chill for at least one hour in the fridge
Key Points

Wheat, Milk