Strawberry cheesecake in 4 easy steps

Strawberry cheesecake in 4 easy steps

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(192 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
-
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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

  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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mcreegan's picture

Baking is not my strong point but when my friend brought this for dessert one night early this year I insisted on having the recipe and my first attempt was perfect.. I'd always heard cheesecakes were tricky but this one has confirmed otherwise :) I have had it with strawberries, raspberries, sliced banana & toffee (shop bought ice-cream) sauce and just plain and it's a winner every time.

joann1172's picture

Only ever made cheesecake from a packet before now but this recipe looked easy and I wanted to make something nice for my sister's BBQ. I did alter the recipe by adding a punnet of raspberries and a small packet of white chocolate chunks which I chopped up in my mini food processor as they were a little large. A few raspberries and chocolate chunks piled on top and a light dusting of icing sugar and everyone was very impressed.
Made it twice since then and looks and taste just as good every time. All thumbs ups.

madchef66's picture
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Simple recipe to follow. Used ingredients as shown however reduced quantity of double cream slightly and used small 150g of shops own extra special strawberry and cream yogurt to make up 284ml measurement. Also added few drops of vanilla extract as my pod was rather naff !
This along with a few blended fresh strawberries gave the cheese mix a smashing colour, flavour and texture.
Defo recommend as can be prepared in advance

marymcginn's picture
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Fabulous!! The easiest 'fancy' dessert I've ever made and it was very yum. I made it with 2 tsp of vanilla extract rather than the pod, and I also took the advice to whip the cream beforehand. I could only get low fat double cream (55% less fat) and it was perfect. Next time I'll line the sides of the tin, I just greased it this time but that wasn't enough and I ended up having to saw at the sides before taking it out. I only used about half of the sauce and it was plenty. I've frozen the rest as it was far too tasty to waste. Overall, big thumbs up for this recipe and I'll make it again.

lauramcnicholas's picture

Did this for a dinner party and went down a treat. Used wheatfree digestives for base and should have used more butter to bind it - otherwise brilliant!

choogla's picture
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Have made this loads and always a success.
Have tried others to compare, but this is by far the nicest and also the easiest! - Gorgeous

vita83's picture

Made this for a friends birthday. It was so quick and easy to make. Went down a treat when everyone tasted it. One person didnt believe i actually made it myself!

janetas's picture

I've made cheesecake more times than I care to remember, but this recipe is by far the easiest and tastiest. I've made it using raspberries, blackcurrants, rhubarb, and finally lemon and lime. This is simply to die for!

elvis15's picture
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I made this for a family party and wanted a cheesecake recipe that didn't use gelatine (too much of a faff!). Having read some of the other reviews, I whisked the cream on it's own until it was fairly stiff before adding it to the cream cheese mixture. I found it a doddle to make, it set perfectly and everyone loved it. I will definitely be making it again!

sammie30's picture

I made this cheesecake twice in a week for differet people and received fantastic reviews off everybody! I used about 2 teaspoons of vanilla extract instead of a pod and that was plenty. I whipped the cream slightly to speed up the setting process and would recommend this to anyone short of time and needs their pud in a hurry. I would highly recommend the lemon version, very tasty.

markeymark's picture

Ive got vanilla extract instead of a pod, can anybody tell me how much to put into the mixture? thank's

legood's picture
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quick and easy to make, and was enjoyed by all!

peaches8's picture

This was very easy to make set very well over night didnt need to whip the cream first as suggested, although the base was a bit crumbly. Used a fat free soft cheese and vanilla extract instead of the pods still looked and tasted delicious.

sarahshiels's picture
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This was so simple to make, but i used caster sugar instead of icing sugar surprisingly it tasted lovely. I left the strawberries & melted chocolate and let it cool then added it to the mixture. I left the cake in the fridge overnight in all it was in there for a good 12hrs it set beautifully. Will definitely make it again the inlaws loved it.

emma4178's picture

didnt think it was anythin special, though ive never had cheesecake before. i know that i should have used more butter on the biscuit crumbs. my mixture was thick and creamy in texture and did set.

pugmug's picture

The Recipe was very easy to follow. Best cheesecake ever.
Thank you.

dhoohar's picture
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This was so delicious and a hit with all the family. I had no problems with the cheesecake setting - as long as you whip the cream first there shouldn't be a problem.

mariadawson's picture

For a change leave out the vanilla pod and add a shot of Baileys and a bar of chocolate grated, before serving sprinkle with some more grated chocolate - gorgeous. Always the 1st thing to dissapear at parties & bbq's. The only time my cheescake didn't set was when my kitchen was too hot - pudding became cheesecake soup!

jessicafox's picture
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I made this today and it got good comments however it doesnt taste much like a true cheesecake!
however very yummy!

gcartwright's picture

So simple to make and absolutely DELICIOUS!
I would definitely recommend this to anyone!

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