Prep time:

Cooking time: 3 hours

Total time:

Serves: 6

½ Packs of Digestive Biscuits

75g Butter, melted

4 Sprigs of Thyme

2 Vanilla Pods, deseeded and scraped out

300ml Double Cream, whipped until soft peaks

400g Cream Cheese at room temperature

3tbsp Icing Sugar, sieved

Matt Avery from Frankies Farm Shop creates a seasonal pudding using local ingredients

  1. Blitz the biscuits then add the butter.
  2. Line the cheesecake tins with the biscuit mix – distribute evenly and allow to set in the fridge for 10 minutes.
  3. Fold the cream into the cream cheese, add the icing sugar.
  4. Add the vanilla and thyme.
  5. Fill the moulds with the cream cheese mix.
  6. Allow the cheesecakes to set in the fridge for 3 hours.
  7. Garnish with fresh thyme sprigs.

  • words:
  • pictures: David Merewether

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