• 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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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!

ckenny's picture
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I first made this cheesecake for christmas dinner and it went down so well that over the 2 week holiday period I ended up making it another 3 times and had to share the recipe.
I am now making it for my grans 80th with 25 guests. The toppings can be varied I have made, cranberry, raspberry and blueberry and of courses strawberry- all have gone down a treat, I really was surprised just how easy it was to make and how good it tastied. Delicious

katewhite's picture
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made it using a blueberry topping and everyone asked for the recipe - will be making this again

pennyclark's picture
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Brilliant, I will make it again,

beccles's picture
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winner everytime, made it loads and always goes down a storm :)

noirundblanc's picture

This cheesecake was amazing, flawless. My family ate half of it and I ate the rest! My parents were so impressed with it, i will definatley make it again... after losing all the pounds taken in (but i couldn't resist!)

anneseeley's picture

Best Cheesecake i've ever had. I have made it several times for parties and it goes down really well, people are always asking for the recipe.
Very tasty!

lucy_verdon's picture

A very successful recipe - texture was amazing and base was delicious. However, I wasnt quite sure about the cheese section of the cake. Perhaps there was too much cream cheese - it had a strange aftertaste to it... Looked very professional though- my family were impressed and they loved it - would make it again :)

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