Strawberry cheesecake in 4 easy steps

Strawberry cheesecake in 4 easy steps

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(183 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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julieuk's picture

I've used this recipe time, and time again, and it never lets me down. I tried it with a slight change to the base. I use 175g of Digestives, and 75g of ginger snaps to about 125g of butter. The base is delicious, and it gives it a slight kick. Making it again tonight, for a bbq party we're having tomorrow!

kathmitch's picture

This is the easiest cheesecake you will ever make and it tasted delicious. I like the fact its so versatile in making it into different flavours. Tip for those who found it didn't set; mix/beat until it becomes quite thickened/firm but still spreadable.

kenneth10's picture

followed to the exact ingredients and weight ,, cheesecake mixture was very runny , wont thicken up , what am i doing wrong ,, my second go and still no joy ..

kaftay's picture

I cannot believe how easy this recipe is and it tasted amazing. I did not have any problem with the setting - it was almost set when I finished mixing.

susgromoll's picture

How do you stone strawberries? ;-D

kaftay's picture

If it is the little seeds that you mean I would sieve them

Cheescakelover's picture

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!

last edited: 15:32, 21st Jun, 2013
davethedoughboy's picture
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I followed the recipe exactly and it was superb,

milburn80's picture
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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 😊

lady_burnit's picture

mine would not set, over 48hrs it sat in the fridge, all despite following the recipe instructions and the tips. The slop tasted lovely, will have another go & see if it sets.

sophiers's picture
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It was apsodlooply scrummy!! never made anything so yummy in my life before!!

samtancock's picture
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Middle of the week indulgence because it is so quick and easy. Covered the top in grated chocolate instead of strawberries, yum

deanabbess's picture

First time I've made a cheese cake and was very impressed with it. Will be making it again soon. My mouth is watering thinking about.

timsutton's picture
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Got the hang of it now, I was using too much cream :-)

giefox's picture
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This is (a) really easy, and (b) absolutely delicious.
You'd be stupid not to make this!

debsddwyer's picture

Made this for the first time last week and it was gorge! Got lots of mmmmmm that's lovely!!!! I did split it between 3 x7" tins to be able to spread the love !

timsutton's picture
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Excellent the first time I made it but just did not set the two times after that. Not one to try again!

imabadpixie's picture
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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.

ellesbellsbaking12's picture
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This was the first cheesecake I ever made and ever since I have been adapting and going freestyle with unbanked cheesecakes. I am always using low fat ingredients as well which doesn't set as well, due to the cream cheese being very thin, but tastes just as good :-)

gazwright2005's picture
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Useless, followed the receipe and still runny after leaving overnight. Waste of time. Instructions not fully explained. In one part it says mix till combined which I did and then at the end when it says Filling not set - should be firm to begin with..............

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