Vanilla & thyme cheesecake

Vanilla & thyme cheesecake

Create Vanilla & thyme cheesecake using fresh local produce with Frankie's Farmshop's new chef, Matt Avery's delicious seasonal recipe...

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Makes: 6individual mini cheese cakes

6 mini cheesecake tinsare required

½ a packet of digestive biscuits

75g butter, melted

4 sprigs of thyme, finely chopped

2 vanilla pods, deseeded & scraped out (the inside is all that is needed)

300ml double cream, whipped until soft peaks

400g cream cheese at room temperature

3 tbsp icing sugar, sieved

  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.

Surrounded by fields in rural Staplehurst and situated alongside Staplehurst Nurseries, Frankie's Farmshop is packed with locally sourced produce. The Café offers daily specials, freshly prepared using seasonal ingredients in Frankie's Open Kitchen, where you can watch the chefs at work. For more info on catering for private functions, and to find out about the new Evening Bistro see or call 01580 890713. You'll also get a chance to sample food made by Frankie and her team at Wealden Times Midwinter Fair from 20-22 November. To see the full exhibitor listings visit

Photographs: David Merewether
Recipes Type: Deserts

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