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1. Video tutorial: Lining a cake tin

1. EQUIPMENT: 23cm loose-bottomed tin, baking parchment, plastic food bag, rolling pin, large bowl, dessert spoon, chopping board, kitchen knife, electric mixer, spatula, serving plate, blender or food processor, sieve
2. Make the base: Butter and line a 23cm loose-bottomed tin with baking parchment. Put the biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.
3. Remove the vanilla seeds: Slice the vanilla pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.
4. Make the filling: Place the soft cheese, icing sugar and vanilla seeds in a bowl, then beat with an electric mixer until smooth. Tip in the cream and continue beating until the mixture is completely combined. Now spoon the cream mixture onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.
5. Un-moulding and topping: Bring the cheesecake to room temperature, about 30 mins before serving. To un-mould, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Purée half the strawberries in a blender or food processor with 25g icing sugar and 1 tsp water, then sieve. Pile the remaining strawberries onto the cake, then pour over purée.

Latest comments and suggestions

Results 1-20

• marylou

  19 November 2007

  marylou rated and commented on this recipe

  

  I must admit I was sceptical whilst making this dish as I wasn't too sure about the amount of cream cheese I was putting in. However, once it was set and combined with the fruit, it was amazing. Worth the effort.

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• SKILL

  23 November 2007

  SKILL commented on this recipe

  A good friend of mine made this for my husband and I when we stayed over at her home recently. Unbenownst to my friend, cheesecake is my husband's all time favourite pudding. We have recently returned from a 3-week road trip in the USA - home of the cheesecake. We travelled through 7 states and he had a cheesecake in every one - but none of them were a patch on the one that my friend made using this recipe!

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• Julia

  29 November 2007

  Julia commented on this recipe

  This was a great cheesecake, so much better than the gelatine ones. It went down a storm with my family.

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• Lynsey

  02 December 2007

  Lynsey rated and commented on this recipe

  

  I made this for a dinner party and substitued the strawberries for raspberries. It converted one guest who thought she didn't like cheesecake and she even asked for the reciepe!

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• romillyn

  19 December 2007

  romillyn rated and commented on this recipe

  

  My mum and sister are very good cooks so when it was my turn to make desert I made this cheesecake but swapped the strawberries for melted chocolate (we're chocoholics), and it was wonderful and got great comments from my two critics! I've made it three more times since.

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• Andy

  03 January 2008

  Andy commented on this recipe

  made this cheesecake several times with the children. It is a great one to get them involved, they liked making the crumbs with a rolling pin! And this recipe really does aste as good as it looks.

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• Fave Recipes

  04 January 2008

  Fave Recipes rated and commented on this recipe

  

  The nicest pud i've made in a long time, easy and delicious, will make again... soon!

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• Jemma

  16 January 2008

  Jemma commented on this recipe

  So my cheesecake hasn't really set at all even thought been in fridge for 48 hours. Mixthure was never stiff in first place and just poured into tin. Should I have whipped cream first then folded in to cheese or kept on beating when poured in with cheese until it thickened up. Hopefully will still taste good but looks a complete disaster.

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• Henny

  26 January 2008

  Henny commented on this recipe

  Have to say this was the easiest cheese cake I have ever made and tasted great too for any one who is'nt a cook this cant go wrong!! Try it!

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• pinguange

  01 February 2008

  pinguange rated and commented on this recipe

  

  Fantastic cheesecake - the best I have ever tasted! I topped with "tinned black cherries" as we were having a retro night. Can't wait to make again! I made it gluten free using Trufree Digestive Biscuits. So easy - a pudding "to die for"

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• hannahpanda

  03 February 2008

  hannahpanda commented on this recipe

  I made this with chopped strawberrys in the filling aswell as on the top. I left it overnight in the fridge, however after about 10 minutes out of the fridge and tin it began collapsing a little bit. I whipped the filling until it was quite stiff and thick but maybe it wasnt stiff and thick enough. Tasted delicious though! and the strawberry sauce was yummy.

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• Emma

  04 February 2008

  Emma commented on this recipe

  I have made loads of diffrent cheesecakes but this one is the best. All who tried it ( and I made all the family try it as I thought it was so nice) loved it.

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• Rita

  06 February 2008

  Rita rated and commented on this recipe

  

  Love this recipe. I have made it loads of times using different fruits instead of the strawberries, so simple to make but always looks and tastes fab.

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• mosan

  23 February 2008

  mosan commented on this recipe

  I'm looking for the nutrition data which normally accompanies the recipes. Anybody know the calories and fat content?

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• yhnnvq

  25 February 2008

  yhnnvq commented on this recipe

  I've made this twice now and it is so easy and so delicious, daren't even think about the calories, but it tastes fantastic.

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• sheena

  06 March 2008

  sheena commented on this recipe

  wow, simple and yummy. left the base to set for a couple of hours thou, an hour wasn't long enough for it to be totally firm. this is now my party piece for when people visit.

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• Petey's Grub

  13 March 2008

  Petey's Grub rated and commented on this recipe

  

  This recipe was fantastic - generally I am pretty bad at making any kind of pudding so really pleased that with very little effort I could make something that everybody loved!

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• jojokie

  17 March 2008

  jojokie commented on this recipe

  Easy to make, tastes great. My local supermarket didn't have strawberries in so I used frozen summer fruits which I defrosted and mixed with some sugar. Mmmmmm lovely!!

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• Manth

  19 March 2008

  Manth rated and commented on this recipe

  

  Very quick and simple to make. Tasted nice :)

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• shelly

  25 March 2008

  shelly rated and commented on this recipe

  

  Absolutely delicious, although I completely forgot to add the cream to the cheese mix it didn't matter at all. I ended up with a very smooth well set cheesecake! Couldn't get strawberries so bought two jars of morello cherries and pureed with icing sugar instead. Result - AMAZING!!

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Ingredients

• 250g digestive biscuits
• 100g butter , melted
• 1 vanilla pod
• 600g soft cheese
• 100g icing sugar
• 284ml pot double cream

FOR THE TOPPING

• 400g punnet strawberries , halved and stoned
• 25g icing sugar

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Difficulty and servings

Cuts into 12 slices

Preparation and cooking times

Prep 30 mins

Plus 1 hr and overnight chilling

Ingredients

• 250g digestive biscuits
• 100g butter , melted
• 1 vanilla pod
• 600g soft cheese
• 100g icing sugar
• 284ml pot double cream

FOR THE TOPPING

• 400g punnet strawberries , halved and stoned
• 25g icing sugar

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