Pink strawberry cheesecake

Pink strawberry cheesecake

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(32 ratings)

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Cooking time

Cook: 45 mins

Skill level

Moderately easy

Servings

Serves 8

An impressive centrepiece for a dinner party dessert

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
519
protein
8g
carbs
40g
fat
38g
saturates
15g
fibre
1g
sugar
21g
salt
0.78g

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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Method

  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.

Recipe from Good Food magazine, June 2003

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Comments

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carysjones123's picture

ive made this cheesecake 3 times now, its a big hit with my other half. I don't make the sauce its lovely enough without it.

carysjones123's picture

I made my 1st proper home made cheesecake monday afternoon and me and my partner had a piece each last nite and i have 2 say it was lovely and all I had to do was follow this simple recipe

malaz1's picture

can the gelatine be omitted?

alessandrag's picture
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In general, I don't like cheesecakes as I find them to be too heavy but this version of cheesecake is truly gorgeous! I've used 300g of biscuits & 150g of butter for a slightly thicker base and light philadelphia cream cheese. Using the light cream cheese version meant it took a little longer to set.
I've brought it to a dinner party and everyone loved it (even one of the guests that doesn't eat cheese at all!). Will certainly be making it a lot more!

larahamo's picture

Fantastic cheesecake for a special occasion - looks spectacular when decorated with thinly sliced strawberries and chocolate curls! I had to make the base using milk chocolate digestives, as I managed to buy the wrong ones -however - sometimes good things come from mistakes & everyone raved about it! I also used the juice and rind of 1 lemon as prev. suggested. Instead of strawberry sauce, I made a summer fruit one which was more tangy ( 1/2 pack fresh frozen summer fruits/ 2 heaped tablespoons sugar/ gently simmer in a pan with a cup of water for about 15 mins until soft, then push the lot through a fine sieve into a jug using a spoon to grind the pulp through without any seeds - then chill) definitely one to recommend!

lisafry743's picture
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Whoops, I forgot the rating :)

lisafry743's picture
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Simple to make an absolutely delicious! I double the lemon zest and left out the egg white as I'm pregnant (no uncooked egg allowed!). The texture was light and airy, and the missing egg made no difference whatsoever.

isabellep's picture
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Delicious!

angwatt's picture
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this is the first cheesecake i have ever made and it was great, my sister said it was the lightest and best cheesecake she'd ever had!

marymcginn's picture
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Loved it! I didn't bother with the sauce, just made it and brought to a party. The only pity was that it was out of the fridge for about 3 hours and it was almost mousse-like and very soft, difficult to cut. But I'm going to make it again for guests this weekend, it had a gorgeous taste.

imansaid's picture

I'm making this tonight to serve tomorrow and will definitely add a little more lemon for that tangy taste! Thanks for the tip - Has anyone tried this recipe without the gelatine? I'm having a really difficult time trying to find vegetarian gelatine

aeward's picture
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Very popular, will try again!

murraja's picture
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Loved this recipe. I was in Malta for a few weeks and strawberries were everywhere. I made this cheesecake three times in three weeks for guests. Like some other people I was very generous with the lemon and lemon zest and loved the resulting sweet and tart taste. Would definitely recommend this recipe.

osmondla's picture

This is a lovely recipe and was a massive success at a girlie tea party! Heres how I interpreted it! I omitted the egg white and used a combination of half Philadelphia and half marscapone cheese. For the base, instead of just digestives, I used half digestives and half hobnobs - the oatyness added a lovely depth!

Also I changed the sauce - I used balsamic vinegar instead of lemon juice and rind - I added 2 dessert spoons of balsamic to 200g of strawberries in a pan, put some caster sugar, a tiny bit of water to get things going and brought to the boil for about 10 mins, after the strawberries broke down I then took it off the heat and threw in some chopped fresh basil - blitzed with the hand blender and it was incredible!

sh1rley's picture

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.

harassedmother's picture

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

mclouka's picture

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!

hunneyandbell's picture

Perfect

suz2303's picture

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.

yvonneg's picture

has anybody tried this with raspberries?

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