• Step 1
    Make the base

    Butter and line a 23cm loose-bottomed tin with baking parchment. Put the biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over the 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.

  • Step 2
    Remove the vanilla seeds

    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.

     

  • Step 3
    Make the filling

    Place the soft cheese, icing sugar and vanilla seeds in a bowl, then beat with an electric mixer until smooth. Tip in the 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.

     

  • Step 4
    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 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.

1
Make the base
2
Remove the vanilla seeds
3
Make the filling
4
Un-moulding and topping

Strawberry cheesecake in 4 easy steps

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(196 ratings)

By

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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

Launch step-by-step
  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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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!

laurablazeviciute's picture

A question - can this do without double cream - or substitue thereof? Don't have it here, where I live :) can I use whipping cream instead, any ideas??

natay2301's picture
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i made this recipie again and came out perfect i also used some strawberry flavouring in the cheesecake mixture or you could use rose water to give it that something special

ebony143's picture
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Having made the Strawberry version with great reviews from family and friends, I tried the Lemon recipe to follow a Roast Chicken dinner for guests, (minus the lemon curd). The lemon juice prevented the cream from thickening quite as much as before, but nevertheless, was set in 26 hours. I used Nice biscuits to prevent the lemon flavour being overpowered by biscuit and was pleased by the complimentary coconut flavour. A very versatile recipe and delicious every time!

finkay's picture
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yum!!! so easy to make and its so nice. made it so many times now!!

gorrig's picture
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I have used this recipe several times and it always work without fail. For those who are concerned about the calories, this also works well using Philadelphia light but I would not use the 'extra light' as you may find it will not set. For a special occasion you can arrange fresh strawberries (cut in half) on the top and make a bit more puree to which you add 1 leaf of gelatine to 150 ml of puree (to get a light set), pour this over covering the entire top. Oh yummy!!

ramseyn5's picture
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try changing disgestives for hobnobs

ebony143's picture
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Absolute Vanilla Yumminess! A light and fluffy cheesecake, peppered with vanilla seeds which looks far more delicious than any shop bought comparison. Fresh strawberry compote and huge strawberries really set it off - next time I'll try Morello Cherries! After reading previous comments, I bought extra thick double cream and electric whisked it until firm, before folding into the Mascarpone mixture. It was fully set, on the table and completely devoured in just over 22 hours, from start to finish! I'll make a thicker biscuit base next time, to balance out the smooth cheesecake.

ravgirl4x4's picture
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I listened to all comments on this filling not setting, so I did mine slightly differently. I whipped the double cream first till quite thick then I added soft cheese, icing sugar and vanilla pods. This gave me a really thick, creamy mix. It set really well and cheesecake was just gorgeous...so thanks for all your tips....I would definitely make this again.

eljayesse's picture

This is a scrummy recipe, and easy to make as you don't need any gelatine. Having read some earlier comments from people who had difficulty with the cheesecake setting, I whipped the cream softly first and then combined it with the cream cheese. Result - a perfect set, and compliments all round!

lisaoldfield's picture
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I made this for a dinner party. It was gorgeous - everybody loved it! the strawberry puree was lush! very very easy to make.

kayleighaaronleah's picture
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have made this several times and has always turned out great. It is delicious, great with raspberries too. Yummy Scrummy!!!!

jessicafelstead's picture
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made two of these in the last two days, used lemon version and it was brilliant! very easy, very tasty! even was nice with value soft cheese!

kchapman's picture

i made this with ginger biscuits which made for a really tasty base and this was complimented by guests
however it did not set properly
should i have whipped the cream before adding to the mix?
next time i will make in ramekins as the cheescake started to collapse when i took it out of the tin, i told my guests it was a cheesecake mess!, it tasted fab, i did the lemon verion and will whisk longer and whisk the cream next time and set in ramekins

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