Versatile Cheesecake

    5 hours 30 min

    This cheesecake is not only easy to make, it's also delicious. You will find the three possible variations of this cheesecake included - plain, raspberry and Mars bar flavours.

    6 people made this

    Serves: 12 

    • 300g digestive biscuits, crushed into fine crumbs
    • 125g unsalted butter, melted
    • 750g cream cheese, softened
    • 200g caster sugar
    • 2 eggs, lightly beaten
    • 1 teaspoon vanilla extract

    Prep:1hr  ›  Cook:30min  ›  Extra time:4hr cooling  ›  Ready in:5hr30min 

    1. Preheat oven to 160 C / Gas 2 1/2.
    2. Combine biscuit crumbs with melted butter. Press firmly into a 23cm springform tin. Chill whilst making the filling.
    3. Beat the cream cheese with caster sugar until smooth, light and creamy in texture.
    4. Gradually add eggs to cheese mixture while beating. Add the vanilla extract and continue to beat until creamy and fluffy.
    5. Refrigerate the cooled cheesecake overnight. This cheesecake is best if left for 2-3 days before consuming.


    For Plain Cheesecake: Add 200ml fresh cream and spices. Top with whipped cream and sprinkle with ground nutmeg and/or ground cinnamon.
    For Raspberry Cheesecake: Add 2 punnets fresh raspberries (or 250g frozen) and caster sugar. Once cheese mixture is poured into the biscuit base, but before baking, drop 1 punnet of raspberries into the batter, then bake as normal. Puree the remaining raspberries with 65g caster sugar and spread over cooled cheesecake before setting in the fridge.
    For Mars Bar Cheesecake: Add chocolate biscuits, 2 Mars bars, 200g milk chocolate and 100ml cream. Use chocolate biscuits as a substitute for digestive biscuits. Once cheese mixture is poured into the biscuit base, but before baking, drop chopped Mars bar pieces into the batter and bake as normal. Heat 100ml fresh cream with 200g milk chocolate until melted and well combined, stirring continuously. When ganache is cool and thick, pour over the cooled cheesecake before setting in fridge.

    Cheesecake tips

    For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.

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    Reviews & ratings
    Average global rating:

    Reviews in English (5)


    I absolutely love this recipe. It makes an amazing cheesecake everytime and is so simple, infact iv just made my fifth one for my friends birthday. The only thing I do different is use melted mars bar in the cream to make the topping, it tastes amazing and the caramel makes gorgeous patterns on the top!  -  13 Sep 2012


    Altered ingredient amounts. Improvement for chocolate biscuit base (or if you don't have quite enough biscuits) - Sift 1/2 cup flour + 1/4 cup cocoa + 1/4 cup caster sugar together. Crush 250g chocolate ripple biscuits to fine crumbs then stir through sifted flour. Melt 150g butter. Make well in centre of dry ingrediants, add butter, combine using a fork. Press into tin and refridgerate as usual.  -  14 Feb 2011  (Review from Allrecipes AU | NZ)


    Nice and easy, it seams to have set but I dont have over night to leave so fingers crossed! I have done a mix of chocolate and caramel on the top.  -  31 Jul 2010  (Review from Allrecipes AU | NZ)