• Step 1
    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.

  • Step 2
    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.

     

  • Step 3
    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.

     

  • Step 4
    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.

1
Make the base
2
Remove the vanilla seeds
3
Make the filling
4
Un-moulding and topping

Strawberry cheesecake in 4 easy steps

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(193 ratings)

By

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Cooking time

Prep: 30 mins Plus 1 hr and overnight chilling

Skill level

Easy

Servings

Cuts into 12 slices

Follow our step-by-step recipe for this easy no-cook cheesecake – a delicious summer dessert for all occasions

Nutrition and extra info

Nutrition info

Nutrition

kcalories
-
protein
-
carbs
-
fat
-
saturates
-
fibre
-
sugar
-
salt
-
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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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Method

Launch step-by-step
  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 250g digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over 100g 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 from 1 pod: 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 600g soft cheese, 100g icing sugar and the vanilla seeds in a bowl, then beat with an electric mixer until smooth. Tip in 284ml pot double 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 400g punnet 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.

Recipe from Good Food magazine, August 2007

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Comments

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JennaLHarris22's picture

Thanks for the tip about what to do if the mixture looks too thin - whip with the hand mixer until it firms up :)

Julie B's picture

Just made this and have tasted the cheese filling part, it's lovely. It's also really thick so I can't see that I will have any problems with it being set enough. I bought a ten inch cake board and made it on that so I won't need to move it. I used just the sides of a ten inch loose bottomed cake tin to use as the mould with the board. I used a mixer which probably helped thicken the mixture. For those of you saying the mixture was too runny, were you using low fat cream cheese? I expect that's why it won't set.

deedeeandme's picture

I have made this sooooo many times now as it is always requested when friends/family come to our house for dinner parties. The only change I make is to use vanilla extract instead of a vanilla pod. Still works out fabulous!! I also change the toppings regularly just for variation.

Disney Cakes's picture

You have a great website and blog this Cheesecake recipe is a really good cheese cake. I wonder if you could decorate it and make it into a Birthday cake theme as well. I think that would be delicious and fun idea because we like cheesecake better than regular bday cake... lol... Thank you for such a great idea and cheesecake tips.
www.DisneyBirthdayCakeIdeas.com

Rybena2's picture
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This is my absolute favourite cheesecake recipe and every time I make it, everyone always LOVES it!! I've adapted it a couple of times to make different types of cheesecake and it works well with everything if you just take away the strawberries.

jwren12002's picture
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I have made this recipe a few times now and always get great comments about it. When I have made the mixture of soft cheese, icing sugar, cream and vanilla extract I also add a punnet of chopped strawberries and blend again. I just add grated chocolate for the topping.

lstewart257's picture

this was easy to make and tasty

deborah66's picture

Made this yesterday for dessert as had friends coming to dinner , it was fab ! I added extra to the base to make thicker , added lemon juice to the filling , & raspberries to the top as well , it was heavenly will def make again

saj0812's picture

I have never made cheesecake before but this was very easy and is amazing. But I did make a mistake when buying the ingredients as I didn't buy enough cream cheese and bought an extra pot of cream. So I went ahead anyway and it was fabulous! Both my husband and son agreed had I used three packs of cream cheese it would have been too tangy. The extra cream only made it more decadent. I bought all the ingredients from Aldi and used their full fat soft cheese with the exception of the vanilla pod as they don't sell them. I whipped the double cream first until it was starting to peak than added the icing sugar , vanilla seeds and cream cheese and whipped it again until it went thick. It set really well within a couple of hours. I put grated chocolate on the top as I had no strawberries and even though I say it myself it tasted as good as some we have eaten in restaurants!

sephyseph's picture

This recipe is awesome and went down a hit! Really solid base and rich cheesecakey bit!
I used Madagascan Vanilla extract instead of a pod, and the juice of one lemon. Decorated woth sliced strawberries on the outer top and filled the middle top area with the pureé. Yummy!

lilia11's picture
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This has to be one of the best cheesecakes ever..... I've made this cheesecake 100's of times, I always get asked to make this cake I've also added strawberries to it thinly cut,I also added mashed bananas to it both are a big hit,I want to add passion fruit to it next time ( I love passion fruit so I'm keeping all crossed it turns out nice) ,it's a very easy cheesecake to make I will definitely be making this cake time and time again I've also added this to my recipe book just in case I lose this recipe. Definitely 5 starts.

cherryp1nk's picture
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LOVE this cheesecake!!!

This recipe produces alot of cheese topping so i make two cheesecakes from it and just double the amount of biscuit i use. At the moment i am using Hobnobs, but am thinking of mixing it up and maybe using Ginger Nut biscuits for the base as i have had a lot of requests for it.

Lovely recipe though and would highly recommend it x

misspiggy78's picture

I made the topping by mixing thickly cut strawberry`s with some strawberry jam all over the top of the cheesecake!!

gill1981's picture

Great recipe and the best cheesecake I've made. Consistency was perfect and was enjoyed by all the family. Will definitely be making again soon :-)

lamonb's picture

Everyone I make this for loves it and someone normally goes home with the recipe. I add 25g more of butter to make the base a bit crunchier. It is delicious.

jemimahly's picture

LOVED IT!! Was the best vanilla cheesecake I've ever eaten! I made it with half philly and half mascapone - was really easy to make too - deffo will be a firm favourite for family events from now on.

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