• 100g digestive biscuits or cookies, crushed into crumbs
  • 50 g Demerara sugar
  • 50 g melted butter
  • 500 g full fat cream cheese
  • One vanilla pod sliced lengthways or 1 teaspoon vanilla extract
  • 200 mls double cream


  • STEP 1
    In a mixing bowl mix biscuits and sugar. Add in melted butter and mix well
  • STEP 2
    Spoon into 20 cm spring form cake tin lined with silicon paper or baking parchment. Use a metal spoon to press down. Chill in fridge to set.
  • STEP 3
    In a mixing bowl, using a whisk or wooden spoon, beat together the cream cheese icing sugar and vanilla pod seeds or vanilla extract until well mixed.
  • STEP 4
    Fold in the double cream, mixing well.
  • STEP 5
    Spoon the mixture over chilled biscuit base, making sure there are no air bubbles, smoothing top with a knife.
  • STEP 6
    Chill in fridge for about one hour.
  • STEP 7
    When set, remove from fridge, take out of cake tin and put on a plate. Serve drizzled with orange juice and Bailey's.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating