Strawberry cheesecake in 4 easy steps

Strawberry cheesecake in 4 easy steps

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(190 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

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Comments

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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

kateinman's picture
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Such an easy recipe, really yummy. Served it with a tangy berry compote.

stellababe's picture
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Excellent cheesecake, very easy to prepare and I removed from tin and topped with the strawberries and put it back in the fridge so I didn't have to faff about when my guests were here and it stayed lovely, the only thing I done last minute was pour over the sauce, everyone was impressed. Would def make again.

angfen's picture
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Good.... but will include half the icing sugar next time, as turned out to be too sweet, although I omitted the syrup on the topping

sofamum's picture
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My first ever attempt at a cheesecake and everyone loved it. Really easy and quick to make. Will definitely be making again.

lady_p85's picture
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I very over-ambituously promised a friend a cheesecake for her birthday, having never baked (anything) at all. This recipe was easy to follow and the end result was divine.

I added a little more icing sugar than stated, which gives it a much more creamy and light texture. Other than that, perfect.

Went down an absolute treat!

kensarah's picture

When the recipe asks for 'soft cheese' does it mean cream cheese? I live in the US so the ingredients here could vary a little.

gemsi1984's picture

This went horribly wrong for me and i ended up with cheesecake filling ALLLLLL over my kitchen. I followed the recipe to the letter except for the fact that i used a hand whisk instead of an electric one and i used 1 teaspoon of vanilla extract instead of seeds. I left the cheesecake to set in the fridge for over 24 hours but it didnt set at all and when i released the spring form tin the filling spilled out everywhere.....nightmare!

rutht66's picture
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Have just made this cake and cant wait for it to set. I have made about 4 or 5 different chessecakes from various recipes and this is definatley the best, and easiest to do. ( I used vanilla extract instead of a vanilla pod, easier and cheaper).

u205087's picture
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Made this at a Hogmanay party and it went down a storm. Even people who usually 'don't do desserts' were asking for a second helping. Really simply to use and looks great.

zoehookings's picture
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I have made this a few times now, it goes down a treat every time. I have used philidelphia light the last couple of times & you cant taste the difference (probably all that cream!) Very easy.

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