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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runway's picture
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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?

runway's picture
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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?

tweedletwo's picture
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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.

haygreenfood's picture
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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!!!!

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

vnewton's picture

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

manara's picture

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.

boistizon's picture
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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

boistizon's picture
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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

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

sophialucette's picture
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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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