Classic refrigerator cheesecake

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By: Paul A Young From: Good Food Bites

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This recipe is classed as easy

Rating 3.60 / 5 (3007 votes)

Prep time:
20 min, plus setting plus 1 hr chilling

For a gloriously indulgent treat try Paul Young's classic cheesecake recipe, simple but delicious . . .


1. In a mixing bowl, mix together the biscuit crumbs and Demerara sugar. Add in the melted butter and mix well.

2. Spoon the biscuit mixture into a 20cm spring-form cake tin lined with silicon paper or baking parchment. Use a metal spoon to press the biscuit crumbs down firmly and evenly. Chill in the refrigerator until set.

3. In a large mixing bowl, using a whisk or a wooden spoon, beat together the cream cheese, icing sugar and vanilla pod seeds or vanilla extract until well mixed.

4. Fold in the double cream, mixing well.

5. Spoon the cream mixture over the chilled biscuit base, making sure that there are no air bubbles. Smooth the top of the cheesecake with a palette knife or metal spoon.

6. Chill the cheesecake in the refrigerator for 1 hour until set.

7. To serve, remove from the cake tin and cut into slices.


  • 100 g digestive biscuits, or cookies, crushed into fine crumbs
  • 50 g demerara sugar
  • 50 g butter, melted
  • 500 g full-fat cream cheese
  • 100 g icing sugar
  • 1 vanilla pod, sliced lengthways, or 1 tsp vanilla extract
  • 200 ml double cream, lightly whipped

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Latest Comment


One point to add to my previous comment. 1 hour is not enough time for setting, it will be very soft and you would not be able to cut it. I find making it the day before you need it and letting it set in the fridge for at least 24 hours is best.

Shelleyamanda Shelleyamanda  Posted 04 Aug 2015 10:52 AM

This is the easiest cheesecake ever and tastes delicious. The method does not explain properly that you MUST whip the double cream before folding it into the cheese mixture. As long as you do this it should be perfect. I have made this loads of times and every time a great success and everyone loves it. I have added my own twists, for example makeing a ginger biscuit base and adding lime juice and zest to the cheese is delicious. I have also added lemon juice, drizzled chocolate ganache over the top of a vanilla version and also added chocolate chips to the base. There are so many ways to make it tasty and its so easy to make. I am an experienced baker but this is easy for even a novice.

Shelleyamanda Shelleyamanda  Posted 04 Aug 2015 10:42 AM

First cheesecake my 17 yr old son has made.
Everyone enjoyed it especially with the Baileys twist. :-)

janeT7561 janeT7561  Posted 10 May 2015 1:38 PM

A delicious recipe and very easy to make, especially for an inexperienced cook like me! I made this for the first time to take to a friends party and got countless complements for it! Putting raspberries and blueberries on top makes a great addition. The vanilla flavour is lovely too

NM82980 NM82980 Posted 03 May 2015 1:54 PM

Very easy and delicious ! I doubled the base like a few others did,was truly the best cheesecake Iv had yet plenty requests to make this again.went down great with family and friends,I did put more vanilla in to make it more tastier,made chocolate fudge sauce to pour over to.will be making this again very soon

SarahM4972 SarahM4972 Posted 14 Mar 2015 2:15 PM

I've made this cheesecake loads of times for my family they all love it, I always use more vanilla makes it taste nicer, I also think that there is too much topping for the amount of biscuit base so I doubled it and it seems to work better, this is by far the best cheesecake I've ever made and it's so easy.

RachelC47455 RachelC47455 Posted 04 Jan 2015 10:00 PM

I've made this loads of times and lots of my family members have asked for the recipe. My fiancé is always being asked by his work colleagues to bring it in all the time. I usually use more vanilla. To make it more interesting I fold berries into the cream and add Amaretto liquor to the biscuit base.

JoanneP978 JoanneP978 Posted 12 Nov 2014 10:47 AM

This is an easy recipe which was delicious. The only problem was that it did not set despite being refrigerated for several hours. I whipped the double cream to a fairly thick consistency but perhaps it should have been whipped more. Will do this next time to see if it solves the problem.

Posted 07 Nov 2014 6:28 PM

This was a perfect cheesecake,making it again for the third time as everybody loves it so much,going to use chocolate digestives for the base and add strawberries and grated chocolate to the top.Whisking the cream until it's quite thick helps for anyone who has problems with it not setting and maybe leaving it longer in the fridge.

CeriG13467 CeriG13467 Posted 17 Sep 2014 6:42 PM

The cheesecake was crap, it did not set. I will not be making it again. In fact I shall not follow any recipe here again.

JulietH59457 JulietH59457 Posted 07 Sep 2014 10:34 AM

I added maltesers to the base and the cream cheese and it was a thumbs up from everyone in my household. Definitely easy to make and more delicious to eat. One question I have is has anyone tried to freeze it?

SH52542 SH52542 Posted 18 Aug 2014 7:27 PM

The cheesecake tasted absolutely divine! I used 3tbsp of vanilla extract instead of 1.

I also had to make double the amount of biscuit base because it wasn't enough to cover the base of my tin. The second problem I had was the same as other users where it melted as soon as I took it out of the fridge so 1 hour wasn't enough setting time. When I left it overnight it was a lot firmer.

Either way I would recommend this recipe, lovely cheesecake that everyone enjoyed!

TahliaW80420 TahliaW80420 Posted 07 Aug 2014 4:22 PM

I'm not sure where I went wrong with this. The cheesecake only set a little bit and melts as soon as it leave the fridge. Within about a minute it turns into melted goop. I whipped the cream like it suggested but I just ended up with a melted mess. Any ideas what went wrong?

AmeliaC2798 AmeliaC2798 Posted 15 Jun 2014 9:19 PM

Made this last week, quick easy and the family loved it.

KayK18725 KayK18725 Posted 27 Apr 2014 12:20 AM

Just made this with my 3 year old son. he enjoyed the crushing biscuit part! Can't wait to tuck into this after our roast lamb later!

W0ody88 W0ody88 Posted 13 Apr 2014 11:06 AM

Hi Cheryl,
It is best to lightly whip the double cream, until it forms soft peaks, before mixing it in with the other ingredients.
I hope this helps.

Becs Good Food Becs Good Food Posted 06 Feb 2014 2:56 PM

Do you whisk the double cream first?

CherylP5952 CherylP5952 Posted 05 Feb 2014 4:26 PM

i made this today and was really happy with it, but to jazz it up a little i put raspberries on top of the base and the added grated white chocolate to the filling. was delicious!!

ToniR15358 ToniR15358 Posted 04 Feb 2014 3:25 PM

Hi Alicia, thanks for your comment - yes, it will set but you can always leave it in the fridge for longer. Hope you enjoy this recipe.

Anna -Good Food Anna -Good Food Posted 04 Feb 2014 9:15 AM

mind i ask a question?there's no gelatine in it will it set if store d cake in chiller for just one hour?

AliciaA54949 AliciaA54949 Posted 17 Dec 2013 10:29 AM

Lovely dessert !!! I used vanilla bean paste and it tasted amazing!!!!

GeorgiaS24868 GeorgiaS24868 Posted 06 Oct 2013 10:18 AM

Great easy recipe love it

JayneS37747 JayneS37747 Posted 02 Jun 2013 5:18 PM

Amazing! I used vanilla extract as couldn't find a vanilla pod but was still the best cheese cake. So delicious Smile will def make again

JennaS56115 JennaS56115 Posted 10 May 2013 12:07 PM

Will try for the week-end! Sound EASY and delicious!

HildegardN77561 HildegardN77561 Posted 16 Mar 2013 7:42 AM

HildegardN77561 HildegardN77561 Posted 16 Mar 2013 7:41 AM

Whip the double cream to soft peaks before folding it in. If you've already added it don't panic. You can still whip it when mixed it's just not ideal and it's a lot harder.

MikeG73597 MikeG73597 Posted 22 Jan 2013 9:17 PM

Very nice & easy to make

JadeD59856 JadeD59856 Posted 05 Jan 2013 9:09 PM

Definately the easiest cheesecake I've made, would not bother adding the sugar to the base again though, the biscuits are sweet enough. Nice with some mixed summer berries on top.

trishC69872 trishC69872 Posted 08 Aug 2012 5:11 PM

does one have to whip the cream? my cheesecake does not look the same!!! not so high!!! not the same texture!!! help!!!


heideV77577 heideV77577 Posted 23 May 2012 7:30 PM

This is a really good recipe but I have tweaked it in a number of ways. First to remove its slightly sickly quality I find adding a squeeze of lemon juice gives it a little bit of edge. I also like a german cream cheese (available from you local discount supermarket) because it has a sour edge - it is also half the price! I find having the cream softly whipped make it lighter. Most recently I flavoured it with a finely chopped bulb of stemm ginger and a teaspoon of the stem ginger syrup and served it with a compote of roasted rhubarb

BobT86164 BobT86164 Posted 20 May 2012 12:38 PM

I've tried this twice so far. Once including 2 crushed Crunchie bars sprinkled with grated chocolate and the second with mango pieces & puree.

serc serc Posted 03 Apr 2012 10:13 AM

This is a brilliant recipie for a quick and delicious cheesecake - it got the thumbs up from all who sampled it! I added desecrated coconut and grated chocolate to the top for an extra bit of naughtiness - lovely.

shelly D shelly D Posted 06 Aug 2011 11:46 AM

a very lovely cheese cake I use lemon curd instate of vanila is was very good have a trye.

vanessaN9318 vanessaN9318 Posted 04 May 2011 11:29 AM

This recipe was was easy..set perfect..I crushed up Amaretti cookies on the top and drizzled it with caramel sauce...heaven on earth!

Ms. Frost Ms. Frost Posted 07 Mar 2011 11:57 PM

I've made this recipe a couple of times, once I didnt whip the cream first and 2nd time I did. Both time sthe cheesecake came out brilliantly. However, cream cheese is a funny thing and can be over whipped - in which case it goes runny. Maybe thats what went wrong

carolineB27763 carolineB27763 Posted 29 Jan 2011 1:43 PM

I've made this cake in the past and i did whip the cream to fold it in and the other comment someone made i used a hand blender for the cream cheese hope that helps

YvonneA69257 YvonneA69257 Posted 04 May 2010 11:17 PM

itried this recipe but the result was disastrous. i dunno what went wrong but the cake wont set.n i wanted to askif the double cream needs to be whipped? n if i use a mixer to blend sugar n cream cheese, how long do i need to blend?

nadiaA35864 nadiaA35864 Posted 24 Apr 2010 5:01 PM

brilliant recipe, but I found there was no need for the demerara sugar, and for the base I used half ginger nuts and half dark choc digestives. after it has set pour a tin of blackcurrant pie filling over the top. HEAVEN

JanC68171 JanC68171 Posted 21 Mar 2010 10:03 AM

Do you have to whip the double cream??

CinmmoneC54973 CinmmoneC54973 Posted 29 Jan 2010 1:25 PM

Very easy to make, and very yummy!

AbigailM54078 AbigailM54078 Posted 09 Jan 2010 3:59 PM

My daughter needed a cheesecake receipe to make for her GCSE work and she used this one. Its lovely to make and she did the lemon version as also said in another comment. We have made it a few times since then.

traceyS86476 traceyS86476 Posted 20 Oct 2009 7:16 PM

added raspberries to this delicous, really quick and easy.

jacquelineO45783 jacquelineO45783 Posted 03 Oct 2009 2:56 PM

Made it with lemon juice and zest, was really nice. would make many more.

antonyM24964 antonyM24964 Posted 01 Oct 2009 11:16 AM

have to say all my house mates loved it so i think i didnt do bad for a first timer. good recipe

yasminL18333 yasminL18333 Posted 10 Sep 2009 9:49 AM

just popped mine in the fridge i am hope it tastes as nice as it looks :s

yasminL18333 yasminL18333 Posted 08 Sep 2009 2:17 PM

I have a similar recipe to this, yes harvey, soft cheese like original philadelphia (or even any shop's own brand). I use vanilla sugar which is really caster sugar with vanilla flavouring (you can make your own by putting a vanilla pod in a jar with some caster sugar - or buy a wee container of it from the supermarket and just top it up with caster sugar as you use it - that way you always have vanilla sugar as the flavour keeps going, well maybe not indefinitely) I also add lemon rind and some juice, as well as beaten egg whites to make it lighter. My recipe is oh my gosh over thirty years old....,. but still get rave reports... so keep trying harvey - and i whip the cream lightly as well. and i use a combination of cottage cheese and soft cheese to give a different texture.

caledoni4 caledoni4 Posted 16 Aug 2009 4:32 PM

i am only just getting into cooking so i dont really knew alot but i was wondering if soft cheese is the same as creamed cheese and could be used instead

harveyJ39079 harveyJ39079 Posted 13 Aug 2009 9:20 AM

Recipe looks very scrumptious. Would love to make this cheesecake low fat - any suggestions with substitutions of full fat cream cheese and double cream. Would the cheesecake set okay using low fat cream cheese and lite cream.

irini1 irini1 Posted 10 Aug 2009 11:32 AM

irini1 irini1 Posted 10 Aug 2009 11:27 AM

mmmmmmmmmm....... yummy cant wait 2 make this 1!!!!!!!!!!!!! ^_^

ellieC8387 ellieC8387 Posted 30 Jul 2009 6:25 PM

Sweet, creamy, easy to make and all my guests love it.

Anonymous Anonymous Posted 04 Jul 2009 6:06 PM

its delicoussssssss 1ooooooooo-10 tassssty

Anonymous Anonymous Posted 04 Jul 2009 2:19 PM

I think this recipe it's easy and quick for a delicious result. It would be useful to also give some instructions on how to make sauces to pour when serving the cheesecake i.e. rasperry sauce.

Anonymous Anonymous Posted 02 Jul 2009 6:44 PM

sounds good

Anonymous Anonymous Posted 24 Jun 2009 6:26 PM

i made this for my bbq on sunday and it went down a storm with my guest! they eat the lot!

Anonymous Anonymous Posted 23 Jun 2009 11:43 AM

Well so far so good, added the lemon as someone else suggested, and did a little strawberry and lemon flower on the top....Now all left is the tasting, and proof is always in the pudding!!!.

leanneG21961 leanneG21961 Posted 04 Apr 2009 3:01 PM

u really want to put lemon juice plus lemon ZEST makes it tase beautiful brilliant recipe im still dribbling xxx

fsdsS38971 fsdsS38971 Posted 04 Oct 2008 5:45 PM

This was the first cheesecake i made and nobody would believe it was not shop brought, really simple to prepare and tasted great. I did add more base though and less topping as it is really sweet. Great recipe though x

Creasey1 Creasey1 Posted 05 Aug 2008 3:53 PM

Very sickly, even for me!! Next time I will make more of the base, as its quite thin, and less of the topping, but its very easy to make, and yummy too. Both my daughters love helping!!

mrsmbyemummyto3 mrsmbyemummyto3 Posted 28 Jul 2008 2:34 PM

it was so so so so so som so so so so so nice and it was so easy to make

tisha1 tisha1 Posted 17 Jul 2008 11:17 AM

that is so quick ,easy and tasty ,i put slice strawberrys on mine ,yum,yum

jackiev1 jackiev1 Posted 09 Jun 2008 7:02 PM