Vanilla Cheesecake

Vanilla Cheesecake

Enjoy this deliciously decadent Vanilla Cheesecake from Arla Lactofree, a lactose-free take on a classic dessert classic to impress your guests.


Step 1
  • 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.
Step 2
  • Beat together the soft white cheese, icing sugar, vanilla extract and lemon juice in a bowl until smooth.
Step 3
  • Lightly whip the Lactofree Cream, and then fold it into the cream cheese mixture.
Step 4
  • 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.
Step 5
  • Unmould it and spread the black cherry over the top.


Crumbled Digestive biscuits
120 g
Spreadable (Melted)
70 g
Soft White Cheese
300 g
Icing sugar
50 g
Vanilla essence
1 tsp
Lemon juice
1 tsp
250 ml
Jar Black cherries in Kirsch (Drained and the Liquid Reserved)
390 g