North Northamptonshire based food blogger who is obsessed with good food and proper cooking. I'm part of the Midlands Blogging team for the BBC Good Food Shows. This is where I share my own recipes and carry out recipe development and product reviews for brands, including food and wines. Please contact me using the link below.

Sunday, 27 May 2012


We love cheesecake, but the stuff that supermarkets pass off leaves something to be desired, not to mention the frozen ones you can buy (don't get me started on the taste & mushiness of these), so, as requested by some of my friends over on my Facebook page, Freycob's Cakes, here's my recipe.

We were invited to friends for a BBQ today, and this is what I made for dessert to take with us. The conclusion was that this was the BEST cheesecake they've ever tasted!

400g digestive biscuits
200g butter
300ml double cream
600g Philadelphia cream cheese
1 lemon, juice & rind
4tbs caster sugar
Fruit for topping
Caster sugar to taste

1. Crush the Digestive biscuits.
2. Melt the butter.
3. Mix the butter and biscuits together then press firmly into an 20cm (8") springform tin. (I line the base of mine with parchment to make it easier to remove).
4. Place in the fridge for 30 mins to cool & set the butter.
5. Whisk the cream, Philadelphia, lemon juice, rind & sugar together until well combined and thick.
6. Spread on top of the cooled base.
7. Return to the fridge for at least an hour to cool.

You can leave it plain or use berries in season to top the cheesecake or make your own coulis as follows:

8. Blitz a large punnet of blueberries with 100g of frozen raspberries and 50g (or to taste) of caster sugar.
9. You can sieve your fruit if required, or as we like it, leave it as it is.
10. Top your slice of cheesecake with a generous portion of fruit and enjoy!

If you prefer, you can defrost 400g of frozen berries to mix with your sugar to use as your topping.


  1. Ooh new bloggy header very posh xx Thank you for the recipe will have to give it a go. Can I ask a daft question relating to your last post is it really important to use extract in a recipe (when stated) as opposed to essence??? Its like salted butter and unsalted butter I never have the right one in and just wondered how important it was - lol - sorry to sound like a div!! xx

  2. Hi Ali, thanks for the lovely comment.

    I always use extract as opposed to essence. Extract is obtained from vanilla being infused into alcohol & water as opposed to the generally cheaper essence which is normally a synthetic product.

    I go for natural over synthetically produced every time.

    Hope that helps



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