Cheesecake with Chocolate Sprinkles

Location: Wolverhampton
Era: 1980s onwards

“I grew up around the Wolverhampton area. My parents used to do most of the cooking in our house. At primary school I would have school dinners, but at secondary school I would go to the shop or walk back home. I remember the cheesecake with chocolate sprinkles on top at primary school. Tea would be chicken nuggets and smiley faces, or spaghetti bolognese, things like that. I enjoy cooking for myself now, the process of making something and trying new things. On weekends I tend to eat out – due to laziness really, and socialising.”
Lee Markle


  • 250g Digestive biscuits
  • 100g butter
  • 2 tsp vanilla extract
  • 600g cream cheese
  • 100g icing sugar
  • 280ml double cream
  • Chocolate sprinkles

Pop your digestive biscuits into a plastic bag and gently bash with a rolling pin until you have crumbs.

Pop the biscuit crumbs into a bowl and stir in the melted butter.

Tip this mixture into a buttered and lined baking tin and press down firmly, chill.

Put the soft cheese, icing sugar and vanilla extract into a bowl and mix until smooth.

Add the cream and mix again until combined.

Spoon on top of the biscuit base and smooth over with a spatula.

Gently tap the tin on the worktop a couple of times to ensure the filling has settled well.

Chill in the fridge overnight.
Take the cheesecake out of the mould and slice.

Add chocolate sprinkles to your hearts desire and serve.