Vanilla cheesecake
A smooth and creamy no-bake cheesecake with a buttery biscuit base and rich spiced caramel sauce. Easy to prepare and perfect for entertaining, this dessert combines classic flavors with a warm, modern twist.
Updated : 01 July, 2025
Easy
More than 1 hour.
Ingredients
For the cheesecake
200 grams
Cookies
75 grams
Butter
500 grams
Cream cheese
300 milliliters
Heavy cream
1 teaspoon
Lemon juice
1 teaspoon
Vanilla extract
50 grams
Sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Begin by preparing an 18cm/7in loose-bottomed cake tin. Lightly grease the sides with a little butter. Cut two long strips of folded baking paper and place them in a cross shape at the bottom of the tin, allowing the ends to hang over the sides - this will help lift the cheesecake out later.
Step 2
In a food processor, blitz the biscuits into fine crumbs. Melt the butter and mix it with the crumbs until well combined. Press the mixture firmly into the base of the prepared tin using a spatula to form a smooth, even layer. Place in the fridge to chill.
Step 3
In a large bowl, beat together the cream cheese, double cream, lemon juice, vanilla, and sugar using an electric whisk. Continue mixing until the mixture is smooth and begins to thicken. Pour this topping over the chilled base, smooth the surface with a spatula, and return to the fridge. Allow to set for at least 4 hours.
Step 4
To serve, gently lift the cheesecake from the tin using the baking paper strips. Serve with your favorite berries or caramel sauce.