Try our easy vanilla cheesecake then check out more of the best cheesecake recipes including our New York cheesecake, strawberry cheesecake, chocolate cheesecake and raspberry cheesecake.

For a dairy-free and egg-free alternative, try our vegan vanilla cheesecake.

Check out the olive shop for more treats from artisan producers to enjoy or buy as gifts.


  • 75g salted butter
  • 250g digestive biscuits
  • 680g soft cheese
  • 75g icing sugar
  • 2 tsp vanilla extract
  • 300ml double cream
  • ½ lemon, finely zested


  • STEP 1

    Put the butter in a large pan and heat until it melts, then keep cooking until it turns golden brown and smells nutty.

  • STEP 2

    Put the biscuits in a food processor and whizz until crumbs. Tip into the melted butter and stir to combine.

  • STEP 3

    Take a 20cm springform tin and flip the base so the bevelled side is uppermost – this will help when releasing the cheesecake later. Tip in the biscuit mix and pack down, using the back of a spoon to smooth it. Chill in the fridge while you do the next step.

  • STEP 4

    Put the soft cheese, icing sugar and vanilla in a bowl and beat briefly with electric beaters to loosen. Add the double cream, a quarter at a time, allowing the mixture to thicken as you beat – it should be thick enough by the end that you have to shake a spoon to release it. Beat in the lemon zest, then scrape on top of the biscuit base and smooth out. Chill in the fridge overnight, then slice and serve.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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