Philadelphia cheesecake


For cake:

75g Digestive Biscuits

30g unsalted butter

1 teaspoon Vanilla Bean Extract

175g Philadelphia cream cheese

10g lemon zest

40g coarse sugar

1 beaten egg

30g frozen strawberries

For the sauce topping:

75g frozen strawberries

3g mint

20g coarse sugar


Cheesecake Base

Break the Digestive biscuits into smaller pieces and blend to crumbs.

Add the melted butter and vanilla bean extract and mix well.

Cream Topping

In a mixing bowl, add the cream cheese, vanilla bean extract, grated lemon zest, beaten egg and sugar together.

Whisk the mixture on low speed until smoothened.


Brush the baking pan with softened butter and add the biscuit crumbs.

Pat the biscuit crumbs to create an even layer covering the bottom layer of the baking pan.

Transfer the cream cheese mixture on top of the biscuit crumbs and even the surface with the spatula.

Put the baking pan into the oven preheated at  140C for about 40 minutes.

In the meantime, prepare the strawberry sauce.


Defrost the strawberries, blend with sugar and chopped mint leaves in the food processor.


Remove the cheesecake from the oven and leave it to cool.

Arrange the strawberry sauce on top of the cheesecake or arrange  your preferred  topping.