Pink strawberry cheesecake

Recipe uploaded by

Sophie Grigson

8 ratings

Recipe by Sophie Grigson

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1. Video tutorial: Using gelatine

1. Seal the biscuits in a plastic bag and crush them to fine crumbs with a rolling pin. Tip into a bowl and stir in the melted butter, mixing thoroughly so that all the crumbs are soaked. Now tip the mixture into a loose-bottomed 24cm round cake tin, at least 5cm deep, and press down with the back of a metal spoon to make an even layer over the bottom of the tin. Chill in the fridge while you make the filling.
2. Submerge the gelatine leaves in a dish of cold water, and leave to soak and soften for 5 minutes. Pour the single cream into a pan and bring just to the boil, then take off the heat. Take the gelatine leaves out of the water, give them a good squeeze to get rid of excess water, and stir one by one into the cream (they will dissolve instantly). Leave to cool for a few minutes.
3. Beat the cheese in a bowl with the sugar, lemon zest and juice until smooth and creamy. Mix in the cream and gelatine mixture and the chopped strawberries.
4. In another bowl, lightly whip the whipping or double cream so it falls in soft peaks, then fold it into the strawberry mixture. Whisk the egg white in a clean bowl until it forms stiff peaks, then fold gently into the cheese mixture. Pour into the cake tin and smooth down lightly. Chill for at least 21⁄2 hours until set.
5. To make the sauce, blitz all the ingredients in a food processor or blender. Taste and add more sugar if needed, then pour into a jug and keep in the fridge until you're ready to serve. (Both cheesecake and sauce can be made a day ahead.)
6. To serve, run a knife between the cheesecake and the tin to loosen it, remove it from the tin, then take it off its base and put it on a serving plate. Halve the extra strawberries lengthways, pile them in the middle and serve with the jug of sauce.

Per serving

519 kcalories, protein 8g, carbohydrate 40g, fat 38 g, saturated fat 15g, fibre 1g, salt 0.78 g

Latest comments and suggestions

• sophia

  19 November 2007

  sophia rated and commented on this recipe

  

  if i could give this 10 stars i would! absolutely brilliant!!!! make it at every family gathering. Dont both with the strawberry sauce, very sweet and not needed!

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• ilze

  21 November 2007

  ilze rated and commented on this recipe

  

  Delicious!!! Though, I didn't use whisked egg whites to avoid the danger of contaging salmonellosis. Delicious and airy anyway.

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• kate

  13 January 2008

  kate rated and commented on this recipe

  

  a very good recipe easy to follow with very good results, I used twice the amount of lemon and zest which gave the cheescake a really zingy taste

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• kate

  13 January 2008

  kate commented on this recipe

  a very good recipe easy to follow with very good results, I used twice the amount of lemon and zest which gave the cheescake a really zingy taste

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• hilary buff

  28 February 2008

  hilary buff commented on this recipe

  i was worried at first about the consistency of the filling and wondered whether it would set well but i left it over night and it was SO GOOD, very lemony because i put extra lemon in but that was perfect for me! by the second day it was even better, definitely a presentable and sliceable cheesecake. i used frozen berries instead of fresh strawberries, which worked fine. really worth the extra ingredients and not very hard to make at all.

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• Vicki Newton

  02 March 2008

  Vicki Newton commented on this recipe

  Everyone should try this recipe! It is so quick and easy to prepare! 10/10!

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• chazdan

  02 March 2008

  chazdan rated and commented on this recipe

  

  delicious!! I followed the recipe exactly and found that it worked very well and didn't need any 'tweaking'

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• Favourites

  04 June 2008

  Favourites rated and commented on this recipe

  

  Wow, made this for a cooking class in the loacal flower show. It was the first time I made it and it was so easy. AND I WON!!!!

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• tweedletwo

  27 August 2008

  tweedletwo rated and commented on this recipe

  

  First cheesecake i've attempted, and turned out really well although didn't quite set after 4 hours. That may have been due to all the changes I made - changed digestives for oat cakes, butter for soya butter, cream cheese for tofutti and all the cream became soya cream - oh and left out the egg as well. Both me and my mum agreed that it tasted great - we weren't sure if it were an accurate representation of a cheesecake but didn't care.

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• Marianimal

  14 January 2009

  Marianimal rated this recipe

  

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• jwen

  28 March 2009

  jwen rated and commented on this recipe

  

  can i replace the three eggs with 3/4 cup of silken tofu? pls reply as soon as possible . I want to make it eggless. or u could give me any ideas on how to make this eggless?

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• jwen

  28 March 2009

  jwen commented on this recipe

  can i replace the three eggs with 3/4 cup of silken tofu? pls reply as soon as possible . I want to make it eggless. or u could give me any ideas on how to make this eggless?

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• Yvonne

  24 April 2009

  Yvonne commented on this recipe

  has anybody tried this with raspberries?

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• suz2303

  19 May 2009

  suz2303 commented on this recipe

  This is absolutely gorgous. Very light, very rich and very moreish! Added extra lemon as others had commented and it was gorgous. Definately worth the additional work.

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• hunneyandbell

  28 May 2009

  hunneyandbell commented on this recipe

  Perfect

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• Mcl

  26 June 2009

  Mcl commented on this recipe

  It was my first cheesecake ever and I was quite nervous about the result..So nervous that I accidentally skipped the egg white!! Nevertheless it came out a big success and everybody was asking for the recipe..Will do it again!

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• Wendy S

  30 June 2009

  Wendy S commented on this recipe

  This is divine- a really girly recipie- and the men loved it too!

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• dillon

  05 August 2009

  dillon commented on this recipe

  Made this as per recipe and found it to be wonderful, it was also greatly appreciated by my french friends who are mad for cheesecake. Two days later I removed the remaining strawberries and it travelled to a lakeside picnic in france where it sliced perfectly and still tasted as good.

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http://www.bbcgoodfood.com/recipes/2442/

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Ingredients

FOR THE BASE

• 200g digestive biscuits
• 100g unsalted butter , melted

FOR THE FILLING

• 3 sheets of leaf gelatine
• 142ml carton single cream
• 300g full-fat soft cheese
• 100g golden caster sugar
• finely grated zest of half a lemon
• 3 tbsp lemon juice
• 300g strawberries , hulled and chopped
• 142ml carton whipping or double cream
• 1 medium egg white

FOR THE SAUCE

• 250g strawberries , hulled and chopped, plus about 200g/8oz extra to decorate
• finely grated zest of half a lemon
• 3 tbsp lemon juice
• 2 tbsp golden caster sugar , or more to taste

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Difficulty and servings

Serves 8

Preparation and cooking times

Cook 45 mins

Ingredients

FOR THE BASE

• 200g digestive biscuits
• 100g unsalted butter , melted

FOR THE FILLING

• 3 sheets of leaf gelatine
• 142ml carton single cream
• 300g full-fat soft cheese
• 100g golden caster sugar
• finely grated zest of half a lemon
• 3 tbsp lemon juice
• 300g strawberries , hulled and chopped
• 142ml carton whipping or double cream
• 1 medium egg white

FOR THE SAUCE

• 250g strawberries , hulled and chopped, plus about 200g/8oz extra to decorate
• finely grated zest of half a lemon
• 3 tbsp lemon juice
• 2 tbsp golden caster sugar , or more to taste

Per serving

519 kcalories, protein 8g, carbohydrate 40g, fat 38 g, saturated fat 15g, fibre 1g, salt 0.78 g

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