Vanilla Cheesecake

Vanilla Cheesecake

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Vanilla Cheesecake

Makes 6

  • 120 g Crumbled Digestive Biscuits
  • 70 g Lactofree Spreadable (Melted)
  • 300 gram Lactofree Soft White Cheese
  • 50 g Icing Sugar
  • 1 Tsp Vanilla Extract
  • 1 Tsp Lemon Juice
  • 250 ml Lactofree Cream
  • 390 g Jar of Black Cherries in Kirsch, Drained and The Liquid Reserved


Blend the biscuits in a food processor until beginning to turn to crumbs, then add the spreadable and whiz again to make the mixture clump.

Press mixture into a 20cm / 8 inch springform tin Beat together the soft white cheese, icing sugar, vanilla extract and lemon juice in a bowl until smooth.

Lightly whip the Lactofree Cream, and then fold it into the cream cheese mixture.

Spoon the cheesecake filling on top of the biscuit base and smooth with a spatula. Put it in the fridge for 3 hours or overnight.

Unmould it and spread the black cherry over the top.