Strawberry cheesecake in 4 easy steps

Strawberry cheesecake in 4 easy steps

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(185 ratings)

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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
-

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

  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

Comments, questions and tips

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Comments

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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.

shummie's picture

this is the perfect easy recipe! I made a cheesecake for the first time and everyone loved it!!! I used a 20cm tin and it still turned out good.. to enhance more of the vanilla taste I added extract and a thicker biscuit base I added a few more digestives in and a bit more butter. And for the topping, I just dabbed a few strawberries in there rather than puree and it was PERFECT!! Not too sweet, just pure indulgence!

spottymint's picture

I have made this so many times now, I forget how many times.
Everyone wants the recipe & requests it for parties, birthdays etc.
I use vanilla bean paste, as opposed to a real vanilla pod (didn't have any to hand) & as it went down so well, why change it.

Aubrie's picture

Sorry, but can you advise if "soft cheese" refers to Philly cream cheese or a soft ricotta cheese.

Thank you!

Lou1989's picture

Could I use a23cm springform tin or does anybody know how to adjust measurements for a 20cm loose bottomed tin? Thanks

efrank71's picture
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Really pleased with this recipe. Simple to prepare and lush to eat!!

stephjeff's picture

My husband is a big cheesecake fan and he LOVED this. I have to admit it was pretty good. It could have done with a few more Strawberries on the top but that is easily remedied.

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