Vanilla Cheesecake


  • 1 lemon, zested
  • 160g caster sugar
  • 160ml sour cream
  • 160ml double cream
  • Splash of vanilla extract
  • 475g cream cheese
  • 1 dsp caster sugar
  • 140g digestive biscuits
  • Fruit to finish
  • Strong coffee or espresso
  • 85g butter

Preparation Method:

  • Melt the butter and sugar together in a saucepan over a gentle heat and then pour into a bowl containing the crushed biscuits.
  • Mix thoroughly.
  • Line a 23cm springform cake tin with greaseproof paper.
  • Spoon the biscuit mixture into the tin and press it down to form a firm, well packed base.
  • Leave it in the fridge to set for about 30 minutes.
  • Meanwhile, make the filling.
  • Beat the cream cheese in a bowl to soften it and then add half the sugar and the lemon zest.
  • In a separate bowl, mix the sour cream, double cream, the remaining sugar, and the vanilla extract together and then whisk until it forms firm peaks.
  • You should be able to turn the bowl over your head and the mixture be firm enough to stay put.
  • Fold the cream cheese mixture into the cream and then pour it all onto the chilled biscuit base.
  • Chill for at least 4 hours or preferably overnight.
  • You can top it with fruit.
  • We used fresh strawberries mixed with a little bit of icing sugar to bring out their sweetness.

Warm regards,

Best Nice Deals Team

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