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Lime & Vanilla Cheesecake

Lime & Vanilla Cheesecake


-1 ½ packets of digestive       -Butter (roughly 250ml of melted butter)    

-Icing sugar     -2 tubs of soft cheese     -1 large tub of double cream

-Vanilla extract (3 cap fulls)      -2 limes


What you need to do:

  1. Get some kind of cake tin and line with clingfilm so that it is easier to get out. If you have a cake tin, where you can loosen the bottom, then that would be ideal. If not, just a standard cake type tin!
  2. Get a jug and scoop out roughly 8 tbsp of butter and melt it. You will need roughly around 250ml of melted butter.
  3. Get your 1 ½ packets of biscuits and bash/smash them. I find putting a few in a freezer bag at a time is easier to smash and crumble with some kind of kitchen utensil (rolling pin etc). Keep adding the crushed biscuits into a bowl.
  4. When you have crushed 1 ½ packets of biscuits and put them into a bowl, next you need to add your melted butter and give it a good mix. To ensure that there is enough butter in the biscuit base, grab a little handful and see if the biscuits will stick together.
  5. Get your cake tin and pour in ½ of the biscuit base. Squish it down with your fingers, fists or the back of a spoon. Then pour in the remaining biscuit base and repeat the process. Make sure that all of the biscuit base is firm.
  6. Put your biscuit base tin into the fridge for around 1 hour.
  7. Get another bowl or wash the bowl you had.
  8. Grab hold of your tub of double cream and whilst it is still in concealed in the tub, give it a shake for a few minutes, in hope to thicken it up slightly.
  9. Pour the cream into the bowl and then add roughly 3 cap fulls of vanilla extract and lime juice from 2 limes. Mix slightly. Don’t worry if the cream looks like it has split, it hasn’t.  
  10. Scrape into the bowl, the two tubs of soft cheese. Mix it slightly.
  11. Add in a heavy pour of icing sugar and mix again slightly.
  12. Either use a spoon or a whisk to mix the cheesecake thoroughly until it is firm.
  13. Remove your tin from the fridge and pour over ½ of the cheesecake mix. Smooth it over, using the back of the spoon.
  14. Add in the rest of the cheesecake mix and smooth over again, using the back of your spoon.
  15. Put it in the fridge for 4 hours or so to set fully.
  16. Serve it up and enjoy!   

    Bon Appetit!