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

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Comments

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dmcraddock's picture
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Divided quantities by three and made individual cheesecakes, for two...and they were absolutely delicious!!
I left the base in fridge to set for an hour (as per recipe) but only left finished cheesecakes to set for about 3-4 hours. Am making six for friends on Saturday but will leave them overnight to set to see the difference. All in all very easy to make - great result!

emmalouise283's picture
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I made this as a lemon & lime cheesecake with a gingernut biscuit base, used light soft cheese and half the amount of cream. It was still amazing and by my reckoning contained around half the fat content....which meant I was able to eat twice as much of it!! Fantastic!!

ClaireC by the Sea's picture

Wowser or what?!! Made this last night to eat today and I have to admit it was tasting pretty darn good last night before even setting properly!

I always avoid cheesecake recipes even though I love eating cheesecake. Every one I've seen involved gelatine and I don't do gelatine very well at all!

This recipe was so easy to make up with a worryingly amount of cream cheese but the taste is just superb! Will make it again at the weekend and worry about the calories another time.

Easy to make with fantastic results!

shellyshearing's picture
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Absolutely delicious, although I completely forgot to add the cream to the cheese mix it didn't matter at all. I ended up with a very smooth well set cheesecake! Couldn't get strawberries so bought two jars of morello cherries and pureed with icing sugar instead. Result - AMAZING!!

manthh's picture
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Very quick and simple to make. Tasted nice :)

jojokie's picture

Easy to make, tastes great. My local supermarket didn't have strawberries in so I used frozen summer fruits which I defrosted and mixed with some sugar. Mmmmmm lovely!!

emmamoss's picture
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This recipe was fantastic - generally I am pretty bad at making any kind of pudding so really pleased that with very little effort I could make something that everybody loved!

sheenaholliday's picture

wow, simple and yummy. left the base to set for a couple of hours thou, an hour wasn't long enough for it to be totally firm. this is now my party piece for when people visit.

yhnnvq's picture

I've made this twice now and it is so easy and so delicious, daren't even think about the calories, but it tastes fantastic.

maitken's picture

I'm looking for the nutrition data which normally accompanies the recipes. Anybody know the calories and fat content?

reet1001's picture
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Love this recipe. I have made it loads of times using different fruits instead of the strawberries, so simple to make but always looks and tastes fab.

birdhoff's picture

I have made loads of diffrent cheesecakes but this one is the best. All who tried it ( and I made all the family try it as I thought it was so nice) loved it.

hannahpanda's picture

I made this with chopped strawberrys in the filling aswell as on the top. I left it overnight in the fridge, however after about 10 minutes out of the fridge and tin it began collapsing a little bit. I whipped the filling until it was quite stiff and thick but maybe it wasnt stiff and thick enough. Tasted delicious though! and the strawberry sauce was yummy.

pinguange's picture
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Fantastic cheesecake - the best I have ever tasted! I topped with "tinned black cherries" as we were having a retro night. Can't wait to make again! I made it gluten free using Trufree Digestive Biscuits. So easy - a pudding "to die for"

danbren's picture

Have to say this was the easiest cheese cake I have ever made and tasted great too for any one who is'nt a cook this cant go wrong!! Try it!

plumpmum's picture

So my cheesecake hasn't really set at all even thought been in fridge for 48 hours. Mixthure was never stiff in first place and just poured into tin. Should I have whipped cream first then folded in to cheese or kept on beating when poured in with cheese until it thickened up. Hopefully will still taste good but looks a complete disaster.

leandas2007's picture
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The nicest pud i've made in a long time, easy and delicious, will make again... soon!

andylangfor's picture

made this cheesecake several times with the children. It is a great one to get them involved, they liked making the crumbs with a rolling pin! And this recipe really does aste as good as it looks.

romillyn's picture
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My mum and sister are very good cooks so when it was my turn to make pudding I made this cheesecake but swapped the strawberries for melted chocolate (we're chocoholics), and it was wonderful and got great comments from my two critics! I've made it three more times since.

romillyn's picture
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My mum and sister are very good cooks so when it was my turn to make desert I made this cheesecake but swapped the strawberries for melted chocolate (we're chocoholics), and it was wonderful and got great comments from my two critics! I've made it three more times since.

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