Jersey Black Butter Cheesecake


  • 300g digestive biscuits
  • 100g unsalted butter
  • 225g (1 jar) La Mare Jersey Black Butter
  • 1 vanilla pod (split and seeds scraped)
  • 3 tbsp water
  • juice of ½ lemon
  • 4 gelatine leaves
  • 500ml double cream
  • 300g cream cheese


  1. Blend the digestive biscuits and butter in a food processor until fine crumbs are formed.
  2. Press into an 8 inch flan ring to make the base for the cheesecake.
  3. Soak the gelatine in cold water.
  4. Whisk the double cream to a soft peak and place it into the fridge.
  5. Split the vanilla pod length-ways and scrape the seeds out into a bowl, adding the cream cheese and black butter.  Gently whisk the ingredients together to make a smooth base for the cheesecake.
  6. Heat the water and the lemon juice in a pan until it simmers.
  7. Drain and squeeze the gelatine, remove the pan from the heat and whisk in the gelatine.
  8. Add to the black butter and Philadelphia mix and fold in.
  9. Remove the double cream from the fridge and fold it into the cream cheese mix.
  10. Add the cheesecake mix to the lined ring, spread and smooth out with a pallet knife and refrigerate for at least 2 hours.
  11. Run a hot knife around the sides of the cake ring to remove the cheesecake and decorate with strawberries.