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