Strawberry cheesecake in 4 easy steps

Strawberry cheesecake in 4 easy steps

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(183 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

Comments, questions and tips

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Comments

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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.

noorii's picture

plz suggest any good brand for soft cheese??

natay2301's picture
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i did follow this recipe however i forgot to buy icing sugar and my puree is all watery and messy. i do have one question for you though dont you have to cover the cheesecake when you put it in the fridge to set overnight?

melaniepugh's picture

has anyone tried vanilla extract instead? if so how much extract would you use to replace the pod ? thank you!!

ldiablas's picture

You have to try this one out. You'll be hooked :)

mlcraane's picture
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This is an absolutely brilliant recipe! This cheesecake is so easy to make, and really delicious. I always make it for any parties I am hosting and it is always the first one to run out, lots of people have asked me for the recipe!

rizzle85's picture

Turned out exactly how it should, great recipe, well worth the 24hr wait.ha.

susanmorris's picture
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Absolutely delicious!!!! I was worried initially about the amount of cream cheese but once I tasted it my fear disappeared. I made it for my Dad's 82nd birthday. He liked it so much he now subscribes to your magazine!!
Something I will definately make again experimenting with different toppings next time.

SandySanga's picture
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one of the best cheese cakes ive made =D!! this recipe rocks i love it, i was abit worried about the amount of cream cheese but it worked out well <3

zoe1986's picture
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This recipe was so easy, but the cheesecake turned out awesome!!! The texture was really good, and tasted yummy.

teamben's picture
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Our cheesecake was really yummy. We altered ours by using chocco digestives and then adding green food colouring to the cheese mixture too just to add that fun factor. Really easy to make will do again perhaps with different fruits or maybe even a different food colour!?!?!

roseabad's picture
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This was also my first attempt at cheesecake - my dinner guests loved it as did my colleagues as keeping it in my fridge was just too tempting! I'd recommend to anyone - very easy and just amazing tasting!

stephrist1974's picture
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My first attempt at a cheesecake and it turned out brilliantly. Easy to make (bit of a faff to sieve the strawberry sauce but hey-ho) and it tasted delicious. Will chalk this one up as a success!

siani254's picture
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Heaven!

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