Vanilla Cheese Cakes


  • 200 g digestive biscuits
  • 50 g butter, diced
  • 740 g full-fat cream cheese, such as Philadelphia
  • 225 g golden caster sugar
  • 3 tbsp cornflour
  • 2 vanilla pods, seeds
  • only few drops vanilla extract
  • 2 eggs, beaten
  • 240 ml double cream 



  1. Preheat the oven to 180C/160C fan/gas 4. Grease a 20-24cm round, springform cake tin. Break the biscuits into a blender and process to a crumbs. Melt the butter in a small pan and mix with the biscuit crumbs.
  2. Tip the mixture into the cake tin and press firmly over the base to make an even 1cm thick layer. Chill for about 30 minutes.