Search icon

What you’ll need

cream cheese

800g cream cheese (at room temperature)

yoghurt cream

240g creme fraiche

caster sugar

110g caster sugar

vanilla bean

1 Seeds of 1 vanilla bean


3 eggs

egg yolks

1 egg yolk

whipped cream

250ml whipped cream

For the biscuit base


150g Digestive biscuits


50g Healthy Baker Plain Flour


80g butter


Preheat oven to 180C and grease a springform cake tin. Place the butter in a small saucepan over medium heat to melt.


Meanwhile, tip biscuits into a large bowl and, using the bottom of a glass, bash them into crumbs. Stir the butter into the biscuits, add the flour then press mixture into your cake tin, using the bottom of your glass again to make sure it’s all packed down nice and evenly.


Pop in the oven for 10 minutes.


While that’s cooking, lets make the filling - just combine all the ingredients in the bowl of your electric mixer or just a big bowl with a whisk and combine really well until mixture is smooth and light and aerated.


Pour this over the biscuit base and smooth over the top. Gently tap cake on your bench top a few times to get any air bubbles out. Then into the oven for 10 minutes, reduce heat to 110 degrees and cook for a further 40 minutes.


Let cool and ‘set’ in the fridge before turning out onto a serving platter, topping with the whipped cream, sauce and praline.