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

You may also like

Mega Mexican beef tacos

Few things bring a dish to life quite like a great spice blend. Dust Bros’ Mega Mexican is packed with bold, warming Mexican flavours, making it the perfect partner for these indulgent beef tacos. Combined with sweet peppers, onion and...

Soft boiled egg, blue cheese & walnut salad

Simple ingredients, beautifully brought together, can make for the most satisfying dishes. This soft-boiled egg, blue cheese and walnut salad is a celebration of contrasting flavours and textures, with creamy avocado, rich local blue cheese and crunchy walnuts finished with...

Lemon pepper Parmesan fries

Great cooking starts with great ingredients, and few things transform a dish quite like the right seasoning. In collaboration with Dust Bros, makers of small-batch spice blends and sister brand to the much-loved Benenden Sauce, we’ve gathered a selection of...