Strawberry cheesecake in 4 easy steps

Strawberry cheesecake in 4 easy steps

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(214 ratings)

Prep: 30 mins Plus 1 hr and overnight chilling

Easy

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:

  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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Ingredients

  • 250g digestive biscuit
  • 100g butter, melted
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 vanilla pod
  • 600g soft cheese
  • 100g icing sugar
  • 284ml pot double cream

For the topping

  • 400g punnet strawberry, halved
    Strawberries

    Strawberry

    straw-bare-ee

    Once available in Britain for just a brief period during the summer, strawberries are now a year…

  • 25g icing sugar

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.

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Comments, questions and tips

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Comments (360)

Angi7777's picture

Quick easy delicious, tried making it using mascapone which makes a more creamy version. But prefer phillidelphia for a slightly sharper cheese cake.

chrisviney's picture
5

Really easy recipe, made it with my daughter and divided the recipe by 10 to make individual cheesecakes using a mould made from an empty can lined with baking paper.
I used the lemon variation at the bottom of the page and added a Ginger nut biscuit to the digestives for an extra tang, I dusted the top with cinnamon powder.

chris_armstrong's picture
4

Tried this recipe twice, first time was perfect, second time not so good. Difference was the cheese... use a good quality soft cheese, NOT a supermarket cream cheese like I did the second time. It came out like thick milk! Use a good cheese and it's great!

sodaboda's picture
5

ive never made cheesecake before and didnt think this would turn out so great with it being so easy to do but it was FAB!! everyone loved it and i would definitely make it again and again.

maisam's picture

Very, very rich. Make sure the helpings are small.

ninabuckley's picture
5

very nice cheesecake. i added 2 tbsp of cocoa powder in the biscuit base and after i mashed the strawberry i added 2 tbsp of lemon juice and boiled until it got a little thick,it worked like a combination made in heaven,all my familly and neighbours loves it ,and i'll do it on every ocasion,its easy to make and better than the shop bought ones

littlelauren's picture

This was an amzing cheese cake and so easy to make, i will deffinatlye make this my "come dine with me" dessert.

robcas248's picture

Tried the lemon version of this cake and it turned out fab!!! My guests loved it so much i got asked to make another one the next day!!!

nic_nac's picture
5

Forgot to add the stars.

nic_nac's picture
5

OMG! This cheesecake is AMAZING! Followed the recipe exactly and everyone loved it. Even the kids were saying it was the best cake they had ever tasted. I'll have to find another reason to make another one soon as it's so scrumptios.

itsamee's picture

Made this on Saturday, really easy to make and a lovely result BUT I would not add water to the strawberry sauce next time.Another winner for Good Food, thankyou

fablee's picture

I've never seen a strawberry with a stone! You probably mean stemmed and halved?

magshaw's picture

Lovely recipe and instructions so easy to follow - although it does state to halve and STONE th strawberries!! Will definitely try with other fruits.

nesta2828's picture

This is really yummy and really easy. Made it for a dinner party and it went down a storm.

francesca338's picture
5

havent tried making cheesecake before and this was quite easy to make and tasted divine!! Did find that I needed to add more sugar to cream cheese etc than recipe suggested, the same went for strawberry topping. Have made it twice now in one week as everyone wanted more added chopped white chocolate to cheese mixture on second time and this worked really well infact ill be adding the chocolate every time, all who have tasted so far said best they have tasted ever and my mum hasnt eaten cheesecake since the 70s is converted!!

csevans78's picture

Made with strawberries, was delicious much tastier than bought cheesecake. I used supermarket budget cream cheese which made a big difference on the cost. Was really creamy I think that it would probably work well with low fat cheese for a slightly healthier option. Will definately make this again! I fancy trying the lemon variation.

jaspercat2002's picture
5

Really easy to make - was a recipe my kids could help out with which they loved. And the cheesecake was gorgeous! Only left it in the fridge for about 3 hours but still came out fine. I used a supermarket basics soft cheese which kept the cost down and worked fine. Will try the lemon version next

cakeyshoes's picture
5

Really easy and very very tasty, i had to make a quick dash to the pudding table to grab a slice before it was all polished off. I used 2/3 light cream cheese and 1/3 ordinary but I'm sure it would work fine with all light. next time I will also try using whipping cream instead of double to reduce the calories ever so slightly plus i will use a splash of vanilla extract if i don't have a pod handy. once i'd added the runny cream to the mix i kept whisking it until it thickened up again and i had no problems with it setting. used a punnet of blueberries heated gently with a splash of water and 3 heaped teaspoons of icing sugar until the skins just started to burst then left to cool. looked and tasted wonderful.

sami75's picture
5

So easy to make, kids loved it. Will definitely be making again.

rosechild's picture
5

Really easy and delicious. I was short of time for it to set, so I used slightly less cream and slightly more icing sugar and it set much quicker. I'll definitely make it again.

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