Pink strawberry cheesecake

Pink strawberry cheesecake

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(40 ratings)

Cook: 45 mins

More effort

Serves 8
An impressive centrepiece for a dinner party dessert

Nutrition and extra info

Nutrition: per serving

  • kcal519
  • fat38g
  • saturates15g
  • carbs40g
  • sugars21g
  • fibre1g
  • protein8g
  • salt0.78g
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Ingredients

    For the base

    • 200g digestive biscuit
    • 100g unsalted butter, melted
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    For the filling

    • 3 sheets of leaf gelatine
      Gelatine

      Gelatine

      jell-ah-teen

      A colourless, tasteless and odourless setting agent made from the boiled bones, skins and…

    • 142ml carton single cream
    • 300g full-fat soft cheese
    • 100g golden caster sugar
    • finely grated zest of half a lemon
      Lemon

      Lemon

      le-mon

      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    • 3 tbsp lemon juice
    • 300g strawberry, hulled and chopped
      Strawberries

      Strawberry

      straw-bare-ee

      Once available in Britain for just a brief period during the summer, strawberries are now a year…

    • 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
      Strawberries

      Strawberry

      straw-bare-ee

      Once available in Britain for just a brief period during the summer, strawberries are now a year…

    • finely grated zest of half a lemon
      Lemon

      Lemon

      le-mon

      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    • 3 tbsp lemon juice
    • 2 tbsp golden caster sugar, or more to taste

    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.

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    Comments, questions and tips

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    gemmaeyre
    6th Apr, 2012
    do i have to use leaf gelatine or can I use packet gelatine?
    coccinella
    5th Apr, 2012
    5.05
    Very easy cake but very very good!!! My friends loved it and they ask me for the recipe. Ideal for a surprice birthday party: thanks for this recipe!
    tootiefruitie27
    25th Dec, 2011
    5.05
    Absolutely love this - I made it for christmas dinner and it went down a storm with the family ... I have a fewpeople allergic to cream in my family so I substituted all cream for the elmlea equivelent.... Worked a treat! Also added the juice of a whole lemon and it really added to the taste of the cheesecake... I'll definately make this again!! :) loved it!!!
    rebobo
    6th Dec, 2011
    3.05
    Considering all the processes this involves, I found this really average. It's refreshing, but a bit bland to be honest.
    bbcgoodfood2
    28th Sep, 2011
    eager to try this out...but can i totally leave out the egg white?
    karinacarleton
    29th Jul, 2011
    5.05
    I love this recipe.. its now my signature dessert dish among my friends and family! I wouldn't change a thing about the cheesecake but when i dont make the sauce I lair sliced strawberries all over the top and then cover with strawberry jelly. Delish!!
    daisydoo40
    27th Jul, 2011
    5.05
    Lovely recipe, easy to make, delicious and light. Will definately make this again.
    nicole011270's picture
    nicole011270
    10th Jul, 2011
    5.05
    I only use this recipe for the sauce - it is delicious, goes with everything from icecream to breakfast cereal and is great for using up the slightly squashed strawberries at the bottom of your PYO tub!
    denisebeel52
    9th Jul, 2011
    5.05
    Tried this it was georgous lots of great comments from guests
    champion
    3rd Jul, 2011
    5.05
    Impressive and tastes absolutely divine works even better with raspberries

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