Try this delicious strawberry & vanilla cheesecake, creamy on top with a buttery biscuit base. A traditional favourite!
  • Serves: 8 people
  • Prep Time: 3 mins

What you'll need

  • 150g SPAR digestive biscuits
  • 90g SPAR dairy butter
  • 3 sheets gelatine, cut in strips
  • 400g cream cheese
  • 75g caster sugar
  • 1 tsp vanilla extract
  • 150ml SPAR double cream
  • 250tbsp strawberry jam
  • 400g strawberries, hulled
  • Icing sugar


Place 150g digestive biscuits in a food bag and crush. Combine with 90g melted butter and press into a 20cm loose bottomed spring form tin and chill. Soak 3 sheets gelatine in 3 tbsp water until softened. Beat 400g cream cheese, 75g caster sugar and 1 tsp vanilla in a large bowl until smooth. Whisk 150ml double cream until thick and fold into the into the cream cheese mix. Warm the gelatine in a small pan, until melted – do not boil or it will not set the cheesecake - carefully fold into the mixture. Spread 250g strawberry jam over the base, then top with the cheese mixture. Smooth the surface and chill for at least 3 hours. Blend 200g hulled strawberries and sweeten to taste with icing sugar. Halve another 200g strawberries and decorate the top. Slice and serve with coulis.

SPAR Garganega Pinot Grigio Blush

A light, refreshing wine with hints of juicy summer fruits such as strawberries, raspberries, and cherries. This crisp wine is perfect as an aperitif or with light starters and salads