No-Bake New York Vanilla Cheesecake with Marc de Champagne Strawberry Jam Recipe


Serves 20


  • 350g digestive biscuits

  • 125g unsalted butter, melted, plus extra for greasing



  • Preheat the oven to 355ºF / 180ºC / 160ºC fan.

  • Line a 20cm square spring form tin with non-stick baking paper and lightly grease.


  • Blitz the digestive biscuits in food processor until fine. Add the melted butter and mix again until a dough forms.

  • Press the biscuit base into your tin and level using base of a glass. Bake the base for 10 minutes or until golden and just cooked. Allow to cool whilst you make the filling. For a totally no-bake cheesecake you can leave this raw and put in the freezer to set whilst you make the filling. I recommend slightly baking the base though.


  • Add the cream cheese and sugar to a mixing bowl and beat with an electric mixer to combine. Stir through the lemon zest, lemon juice, Marc de Champagne jam and salt with a spatula.

  • In a separate bowl, whip the cream until thick, just under stiff peaks.

  • Fold the cream through the cream cheese mix with a band balloon whisk to com-bine. Taste and adjust the sweetness to taste.

  • Spoon the filling on top of the base and smooth with a silicone spatula.

  • Place in the fridge to fully set, about 8 hours, or ideally overnight. Alternatively, place in the freezer until set. If refrigerating, place in the freezer for about 50 minutes - 1 hour to make it firm enough to slice. If you accidentally leave it in the freezer too long, simply allow to come to room temperature a bit before slicing.

  • Option to top with sliced strawberries and a dusting of icing sugar.