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  • 250g digestive biscuits
  • 120g butter
  • 1 vanilla pod
  • 600g of Philadelphia
  • 284mls double cream
  • 100g icing sugar



Step 1

The base: butter and line a 23cm loose bottomed tin. Crush the biscuits using a rolling pin or processor - until all biscuits are crumbs, then transfer crumbs to a bowl.

Step 2

Melt the butter in a pan or microwave. Careful not to burn it. Pour melted butter in to crumb mix. Stir until all crumbs are coated.

Step 3

Tip mixture into prepared tin, press down firmly to create a even layer (the back of a spoon is good for this).

Step 4

*chill in fridge for an hour*

Step 5

Filling: remover vanilla seeds - (slice pod in half length ways and scrape out seeds). Place Philadelphia, vanilla seeds and icing sugar in a bowl beat with an electric mixer (add icing sugar a bit at a time) beat untill smooth.

Step 6

Pour in cream beat until mixture is combined.
Spoon mixture in to the tin with the biscuit base in.
Smooth over with back of a spoon.

Step 7

* leave in fridge over night*

Step 8

Take cheese cake out 40 minutes before you want to serve it. Place cake tin on top of a can and slowly pull down to release cheese cake (have to be super careful - if it doesn't come down easily try rubbing a warm cloth around the edge of cake tin to help it)

Step 9



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