Yields4 Servings
 75 g butter
 180 g digestive biscuits, crushed
 500 g cream cheese
 125 g caster sugar
 1 tsp vanilla extract
 2 eggs
 2 tbsp double cream
 About 250g fruit of your choice to decorate

preheat the oven to 180C/Gas4; stand 4 metal rings, about 8cm wide, on squares of baking foil, fold the foil up around the metal rings to seal the base; stand the rings on a baking sheet


to make the biscuit base, melt the butter in a small saucepan over a low heat, or in the microwave on high for 10 seconds; add the crushed biscuits and stir well; divide the mixture evenly between the 4 rings, pressing down firmly


beat the cream cheese, sugar and vanilla extract together in a bowl until smooth; beat the eggs lightly and stir into the mixture with the cream; divide the mixture evenly between the rings; bake in the preheated oven for 20-25 minutes, or until the surface is set and the mixture wobbles slightly; leave to cool completely


carefully remove the foil from the base of each ring; stand the rings on small serving plates and run a sharp knife around the edge of the cheesecake and base; carefully remove the ring; decorate the top of each cheesecake with the fruit of


your choice and serve

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