Cool and Creamy Cheesecake
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  • Prep time 30 '
  • Total time 270 '


  • 75 g (3oz) butter
  • 200 g (7oz) digestive biscuits, crushed
  • 450 g (1lb) Philadelphia Light, softened
  • 100 ml (4fl oz) milk
  • 150 g (5 oz) caster sugar
  • Grated rind and juice of 1 lemon
  • 1 sachet gelatine
  • 100 ml (4fl oz) double cream, lightly whipped
  • A selection of fresh fruits for decoration


  • Melt the butter and mix with the crushed biscuit crumbs. Press into the base of a 20cm spring form cake tin. Chill it until you need it.
  • Beat the Philadelphia until silky smooth. Add the milk, sugar, lemon rind and juice. Mix thoroughly.
  • Dissolve the gelatine in 3 tablespoons of water, over a pan of hot water. Add to the Philadelphia mixture and then fold in the cream. Pour onto the (here's one I made earlier) crumb base and chill until set. Just before serving remove from the tin and decorate with something fruity.


  • For an extra fruity version, replace the lemon and milk with 250g mashed or pureed soft fruit (i.e. raspberries or strawberries) and add to the Philadelphia with sugar.
  • Balance your food choices so you and your family and friends can enjoy a serving of this indulgent recipe as an occasional treat.

Nutritional Information

Typical values Per recipe
Energy 14732.0 kj
Energy 3518.0 kcal
Fat 231.0 g
Carb 318.0 g
Protein 65.0 g
Saturated fat 140.0 g
Salt 7.5 g
Dietary fibre 4.4 g
Sugars 192.0 g