Philly Cheesecake


  • 150g digestive biscuits
  • 50g butter
  • 280g of Philadelphia original
  • 397g can condensed milk
  • 120ml double cream
  • Juice of 3 lemons and the zest of 1 lemon
  • 450g raspberries


Calories columnFat columnSaturates columnSugars columnSalt column
372 per serving
18% %GDA
23g per serving
33% %GDA
14g per serving
70% %GDA
27g per serving
30% %GDA
0.60g per serving
10% %GDA


  1. Lightly grease a 20cm loose bottomed cake tin with a little oil.

  2. Tip the digestive biscuits into a bag and bash with a rolling pin or something heavy, until fine crumbs form.

  3. Heat the butter until just melted (in a saucepan or microwave) then tip into the bag of biscuit crumbs and squidge around until the crumbs are fully coated in butter.

  4. Tip into the cake tin and press down well until evenly spread across the base then place in the fridge while you prepare the topping.

  5. Spoon the cream cheese into a large bowl, add the condensed milk, cream and lemon zest and mix really well until smooth.

  6. Stir in the lemon juice and whisk again until the mixture starts to thicken. Pour over the top of the chilled base and smooth the top.

  7. Place in the fridge for at least 4 hours, if not overnight until set.

  8. Remove from the tin and transfer to a serving plate.

  9. Place 1/3 of the raspberries into a sieve set over a bowl, then press the raspberries through the sieve to form a thick sauce.

  10. Drizzle the raspberry sauce over the top of the cheesecake then decorate with the raspberries, in concentric circles until the cake is totally covered. Serve straightaway or return to the fridge until needed.

Make With Philadelphia original

Philadelphia Original