• 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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(195 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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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.

spritlyknitter's picture

I made this and it turned out a real treat as this was my very first one I will deffinatley be making it again and maybe a different topping many many thanks

james007's picture
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I've made this cheesecake twice, 1st time followed it to the letter, 2nd time I adjusted it so that I would have a thicker base and less cheese topping. 350g digestives, 120g butter, 400g mascarpone,75ml double cream, 70g icing sugar, 1 tsp vanilla. It tasted lovely and the family like the 2nd attempt better. I also made the topping - couldn't get any fresh strawberries so used tinned instead. All in all a lovely cheesecake and will definately make again.

dynababyblue's picture
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My friend had a dinner party recently and made this cheesecake for desert and it was a huge hit - one of the nicest cheesecakes I have tasted (and I am a huge fan of cheesecake)!!!

glenyst's picture
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This one didn't work at all for me. I whisked it for ages, but it was still not firm when I chilled it, and it just wouldn't set, so I put it in the freezer for a short time. That did it, but it went runny again when I took it out. Tasted OK (hence 2 stars, at least). Not sure whether to risk trying it again. perhaps with different cheese, or whisking the cream before putting it in, perhaps?

maldives09's picture

i made this cheesecake for a new year party and was very disappointed. The recipe did not state that the cream had to be whipped first!! My cheesecake didnt set, although it certainly tasted very good. A disappointment as any other recipes from Good Food have always been successful.

jenk82's picture
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oops i forgot to rate it, 5 of course

jenk82's picture
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My boyfriend said this was the best cheesecake he's ever eaten, my dad said i'd excelled myself.

initially the mixture didnt set so i spooned it out and whipped it until it was thicker.

cost less than £5, smart price ingredients just as good as expensive ones!!

whitney77's picture

Absolutely fantastic! Everyone loved it and Ive continued to make it again and again. Its easy to make and delicious!

queenemsie's picture

I made this as a lemon cheesecake instead but would have left the lemon curd out as i found it far too sweet. Filling and base were lovely though.

chrisford's picture

great recipe though filling consistency had me worried

Problem is that the cream needs to be very thick or whipped.

End result enjoyed by all

bethlewissmile's picture

WOW WOW WOW WOW!!!! Absolutely incredible..... i absolutely adore cheesecake, and although I'm pretty expert at pudding making (if i can say so myself...!) i did a baked cheesecake couple of years ago that didn't work out too well which kinda put me off making it again... until i saw this recipie and saw the comments! AMAZING!!

just couple of points... followed recipe exactly but seemed to make an awful lot - filled 23cm tin to the brim plus had extra of both base and filling which made a very nice extra thick cheesecake in a loaf tin! could probably do it with just 2/3 the amount...

also.... be warned- it gets expensive!! i made it as an experiment for me and my housemates to see if it worked enough for proper entertaining and went down really really well... but actually works out at £6-7 for a cheesecake - which although worth every penny mounts up as a skint student as I am!

was truely awesome - thank you!!

chrisd592's picture

What type of cheese. Can I use sieved cottage cheee?

jaksmac's picture

This cheesecake, tasted and looked fabulous, the only problem was me and my husband had to eat it up as the kids were away. very easy to make.

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