Strawberry cheesecake in 4 easy steps
Cooking time
Prep: 30 mins Plus 1 hr and overnight chillingSkill level
EasyServings
Cuts into 12 slicesFollow our step-by-step recipe for this easy no-cook cheesecake – a delicious summer dessert for all occasions
Nutrition and extra info
Nutrition
- kcalories
- -
- protein
- -
- carbs
- -
- fat
- -
- saturates
- -
- fibre
- -
- sugar
- -
- salt
- -
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
Buy Ingredients
Buy the ingredients for this recipe now via:
Want to know how this works? Read all about it here.
Method
- 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
- 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.
- 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.
- 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.
- 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
Comments, questions and tips
Comments
My mother actually hates cheesecake, but when she tried the cheesecake I made based on this recipe, she adored it. I totally recommend it to everyone. If it's your first time making one (like it was for me) then it's a perfect starter and is simple and straight forward- but since I didn't have a vanilla pod I just used 2 tsp of vanilla extract, which is what it is equal to. All in all, great recipe and really tasty dish!
Such an easy dish! I made this for my father-in-laws Bavarian birthday party and wanted to contribute an English style cake... It went down a treat and there was none left for me! I made it two nights before and it set really well... Then added the strawberries and coulis on the day - just perfect!
Can't wait to make it again ð
excellent recipe. I had a stroke of genius and used strawberry flavoured icing sugar (by tate and lyle i think and meant to be used for quick icing). This made a nice difference. I used low fat cheese and vanilla paste and emlea (probably halved the calories with these changed) and just a little bit more butter than suggested. Big hit, even with my husband who doenst like cheesecake much. I sliced some strawberries and arranged on top just before serving.
I am attempting this recipe with a few modifications to allow for mine and my friends' allergies and health conditions. We are celiac and lactose intorlerant, so I am making the base from crushed Tesco Free From Digestive Biscuits and Dairy Free Spread, and the filling from Arla Lacto Free Soft Cheese and Dairy Free Cream, so wish me luck! I will let you know how it comes out!