digestive biscuit

This strawberry cheesecake is the summer dessert dreams are made of. Made with plenty of white chocolate, strawberries and cream. 

Based on eight servings, each portion provides 523 kcal, 6g protein, 29g carbohydrate (of which 18g sugars), 42g fat (of which 25g saturates), 3g fibre and 0.7g salt.

No-bake strawberry cheesecake

sunflower oil

digestive biscuits

unsalted butter

cinnamon

grams/3½oz white chocolate,

400 grams/14 ounces strawberries, trimmed,

300 grams/10½oz full-fat cream cheese

tsp vanilla extract

½ unwaxed lemon, finely grated zest only

tbsp runny honey

200 milliliters/7fl oz double cream

With a base of crushed biscuits, rather than pastry, this tart is quick to make – no need for any rolling out or baking blind. The apple and almond go so well together too. Make it a day ahead then just reheat it when you are ready to serve.
Equipment: You will need a 20cm/8in round, loose-bottomed fluted tart tin with 3-4cm/1¼-1½ in sides.


Apple frangipane tart

butter

apples

75 grams/3 ounces butter, softened

75 grams/3 ounces caster sugar

eggs,

grams/3 almonds

almond extract

grams/1¾oz almonds

Classic bergamot earl grey flavor, married with sweet white chocolate, and digestive biscuit crumbs to finish it all off.

London Fog Cookies

digestive biscuit flour

earl grey tea leaves (plus extra for garnish)

all-purpose flour

tsp baking soda

baking powder

salt

(2 sticks) unsalted butter, room temperature

granulated sugar

light brown sugar

eggs, room temperature

digestive biscuit crumb

white chocolate chips (plus extra for garnish)

Blend the first 150g of digestive biscuits in a food processor until finely ground and resembles a &#8220;flour.&#8221; Separately, break the remaining 100g of digestive biscuits into small pieces (no larger than about a half inch) and set aside.

Crush the earl grey tea leaves until reduced in size. Combine this with the two flours, baking soda, baking powder, and salt in a medium sized bowl.

In a large mixing bowl, beat the softened butter with the granulated and light brown sugar on medium high speed until lighter in color, about 2-3 minutes.

Add the eggs and vanilla extract and continue beating until light and fluffy, about 4-5 minutes.

Combine the wet and dry ingredients and mix until just combined. Add the digestive biscuit pieces and white chocolate chips and mix until just incorporated.

Scoop 2 inch dough balls onto a baking sheet, flatten them slightly, cover, and chill in the refrigerator for at least 30 minutes.

While the dough chills, preheat the oven to 375ºF.

Once chilled, place the slightly flattened dough balls at least 3 inches apart on a baking sheet and bake for about 18 minutes or until golden brown.

Optional: While the cookies are still hot out of the oven, place a few white chocolate chips in the center of each cookie, let them melt, and use a spoon to spread to form a pool of chocolate. Sprinkle with tea leaves to garnish.

An impressive centrepiece for a dinner party dessert

Pink strawberry cheesecake

leaf gelatine

carton single cream

full-fat soft cheese

golden caster sugar

lemon

lemon juice

strawberry

whipping

strawberries

tbsp golden caster sugar

Seal the biscuits in a plastic bag and crush them to fine crumbs with a rolling pin. Tip into a bowl and stir in the melted butter, mixing thoroughly so that all the crumbs are soaked. Now tip the mixture into a loose-bottomed 24cm round cake tin, at least 5cm deep, and press down with the back of a metal spoon to make an even layer over the bottom of the tin. Chill in the fridge while you make the filling.

Submerge the gelatine leaves in a dish of cold water, and leave to soak and soften for 5 minutes. Pour the single cream into a pan and bring just to the boil, then take off the heat. Take the gelatine leaves out of the water, give them a good squeeze to get rid of excess water, and stir one by one into the cream (they will dissolve instantly). Leave to cool for a few minutes.

Beat the cheese in a bowl with the sugar, lemon zest and juice until smooth and creamy. Mix in the cream and gelatine mixture and the chopped strawberries.

In another bowl, lightly whip the whipping or double cream so it falls in soft peaks, then fold it into the strawberry mixture. Whisk the egg white in a clean bowl until it forms stiff peaks, then fold gently into the cheese mixture. Pour into the cake tin and smooth down lightly. Chill for at least 21⁄2 hours until set.

To make the sauce, blitz all the ingredients in a food processor or blender. Taste and add more sugar if needed, then pour into a jug and keep in the fridge until you’re ready to serve. (Both cheesecake and sauce can be made a day ahead.)

To serve, run a knife between the cheesecake and the tin to loosen it, remove it from the tin, then take it off its base and put it on a serving plate. Halve the extra strawberries lengthways, pile them in the middle and serve with the jug of sauce.

Bring the flavours of Wimbledon to your table with this enticing afternoon treat

Strawberry & white chocolate mousse cake

/2½ oz butter

white chocolate

tub full-fat soft cheese

double cream

Crush the biscuits with a rolling pin to fine crumbs, add the melted butter and mix well. Tip the mix into a 20cm lined, loose-bottomed cake tin, smooth with the back of a spoon and put in the fridge for 30 mins.

Melt 375g of the chocolate in a microwave or glass bowl set over a pan of simmering water, then allow to cool slightly.

Take out 6 nice-looking strawberries and set aside. Blitz the remaining strawberries in a food processor until smooth, then add them to a bowl with the soft cheese and cream. Beat until really smooth and thick, then stir in the melted white chocolate. Pour on top of the biscuit base and smooth the top. Place in the fridge and chill overnight.

Halve the reserved strawberries and place on top of the cheesecake. Melt the remaining 25g chocolate and drizzle over the top, then keep chilled until ready to serve.

Baked cheesecakes take time, but boy are they worth the effort. The tricky bit is waiting for it to cool fully before tucking in.

Equipment and preparation: For this recipe you will need a 23cm/9in springform tin, heavy-duty 46cm/18in wide aluminium foil and a large, high-sided roasting tin.

Baked raspberry cheesecake

500 grams/1lb digestive biscuits

tbsp unsalted butter, melted

tbsp sugar

900 grams/2lb cream cheese,

160 milliliters/5⅓fl oz soured cream

160 milliliters/5⅓fl oz double cream

sugar

eggs

vanilla pod,

raspberry jam

raspberries

Follow our step-by-step recipe for this easy no-cook cheesecake – a delicious summer dessert for all occasions

Strawberry cheesecake in 4 easy steps

butter, melted

vanilla pod

full fat soft cheese

icing sugar

punnet of strawberries, halved

To make the base, butter and line a 23cm loose-bottomed tin with baking parchment. Put the digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly. For more detail on how to make a biscuit base, take a look at our how to make a biscuit base video.

Slice the vanilla pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.

Pour the double cream into a bowl and whisk with an electric mixer until it’s just starting to thicken to soft peaks. Place the soft cheese, icing sugar and the vanilla seeds in a separate bowl, then beat for 2 mins with an electric mixer until smooth and starting to thicken, it will get thin and then start to thicken again. Tip in the double cream and fold it into the soft cheese mix. You’re looking for it to be thickened enough to hold its shape when you tip a spoon of it upside down. If it’s not thick enough, continue to whisk. Spoon onto the biscuit base, starting from the edges and working inwards, making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.

Bring the cheesecake to room temperature about 30 mins before serving. To remove it from the tin, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Purée half the strawberries in a blender or food processor with the icing sugar and 1 tsp water, then sieve. Pile the remaining strawberries onto the cake, and pour the purée over the top.

This authentic creamy dessert will add a taste of New York to any dining table. Our American-style baked cheesecake recipe makes an easy family dessert.

New York cheesecake

butter,

digestive biscuits,

Philadelphia cheese, cheese

tbsp plain flour

½ tsp vanilla extract

lemon (about 2 tsp)

½ tsp lemon juice

carton soured cream

Position an oven shelf in the middle of the oven. Heat the oven to 180C/ 160C fan/ gas 4.

Line the base of a 23cm springform cake tin by putting a square piece of parchment paper or foil on top of the tin base and then clipping the side on so the paper or foil is trapped and any excess sticks out of the bottom.

For the crust, melt 85g butter in a medium pan. Stir in 140g digestive biscuit crumbs and 1 tbsp golden caster or granulated sugar so the mixture is evenly moistened.

Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack while preparing the filling.

For the filling, increase the oven temperature to fan 220C/ 200C fan/ gas 7. In a table top mixer fitted with the paddle attachment, beat 900g full-fat soft cheese at medium-low speed until creamy, about 2 minutes.

With the mixer on low, gradually add 250g golden caster sugar, then 3 tbsp plain flour and a pinch of salt, scraping down the sides of the bowl and the paddle twice.

Swap the paddle attachment for the whisk. Continue by adding 1½ tsp vanilla extract, 2 tsp lemon zest and 1½ tsp lemon juice. Whisk in 3 large eggs and 1 yolk, one at a time, scraping the bowl and whisk at least twice.

Stir a 284ml carton of soured cream until smooth, then measure 200ml (just over ¾ of the carton). Continue on low speed as you add the measured soured cream (reserve the rest). Whisk to blend, but don't over-beat. The batter should be smooth, light and somewhat airy.

Brush the sides of the springform tin with melted butter and put on a baking sheet. Pour in the filling - if there are any lumps, sink them using a knife - the top should be as smooth as possible. Bake for 10 minutes.

Reduce oven temperature to 110C/ 90C fan/ gas ¼ and bake for 45 minutes more. If you gently shake the tin, the filling should have a slight wobble.

Turn off the oven and open the oven door for a cheesecake that's creamy in the centre, or leave it closed if you prefer a drier texture. Let cool in the oven for 2 hours. The cheesecake may get a slight crack on top as it cools.

Combine the reserved soured cream with a 142ml carton soured cream, 1 tbsp golden caster sugar and 2 tsp lemon juice for the topping. Spread over the cheesecake right to the edges. Cover loosely with foil and refrigerate for at least 8 hours or overnight.

Run a round-bladed knife around the sides of the tin to loosen any stuck edges. Unlock the side, slide the cheesecake off the bottom of the tin onto a plate, then slide the parchment paper out from underneath.

A simple but very impressive pud, light enough to have a slice to finish a big meal

Luscious lemon baked cheesecake

tub mascarpone

soft cheese

lemons, juice of 1

caster sugar

soured cream

lemon curd

(optional)

Heat oven to 180C/fan 160C/gas 4. Line the bottom of a 23cm springform tin with greaseproof paper. Tip the biscuits and melted butter into a food processor, then blitz to make fine crumbs. Press into the tin and chill.

Whisk all the other ingredients in a large bowl until completely combined, pour into the tin, then bake for 35-40 mins until the cheesecake has a uniform wobble.

Turn off the oven and leave the cake inside until cool. When it is completely cooled, remove from the tin and top with soured cream. Swirl lemon curd over the top and decorate with raspberries, if you like.

This light and luscious lemon cheesecake tastes as good as it looks

Lemon quark cheesecake

melted butter

light soft cheese

quark

lemons

gelatine sheets

Crush the digestive biscuits and mix with the melted butter. Press into the base of a 20cm springform tin. Chill to firm.

Whisk the light soft cheese with the quark and icing sugar, then fold through zest 2 lemons.

Soak the gelatine sheets in cold water, then melt in the juice 3 lemons over a low heat. Beat into the cheese mix, then spoon on top of the biscuit base. Chill until set.

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Top 10 digestive biscuit recipes from across the web

The most viewed digestive biscuit recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

No-bake strawberry cheesecake

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London Fog Cookies

Pink strawberry cheesecake

Strawberry & white chocolate mousse...

Strawberry cheesecake in 4 easy ste...

New York cheesecake

Luscious lemon baked cheesecake

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The most viewed digestive biscuit recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine