Double Cream and Vanilla Cheesecake
This ultra-luxurious, no-bake cheesecake features a buttery digestive biscuit crust and a velvety filling made with real vanilla bean and rich double cream. It is the perfect elegant dessert for any occasion, offering a silky texture that melts in your mouth.
Ingredients
Ingredients
- 250 g Digestive biscuits finely crushed
- 100 g Unsalted butter melted
- 600 g Full-fat cream cheese at room temperature
- 100 g Icing sugar sifted
- 300 ml Double cream chilled
- 2 tsp Vanilla bean paste or extract for visible vanilla flecks
- 1 tsp Lemon juice to balance the richness
Notes
For the cleanest slices, run a thin knife under hot water and wipe dry before each cut. This cheesecake keeps well in the refrigerator for up to 3 days. To make ahead, you can freeze the cheesecake (without toppings) for up to 1 month; thaw in the fridge overnight before serving.