• 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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(196 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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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 :)

anna22's picture
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I LOVED this cheesecake. Before i was always put off by the idea of a cheese cake but now I love it! Make it with a friend and it's great fun

mrsjobba2's picture

I had never made a cheesecake before and was unsure what sort of cheese to use. I made two and tried one with philly and the other with ricotta. Both worked really well. Also I made one with the strawberry topping and on the other I made a passion fruit topping. I scraped out the seeds of 4 passion fruits and mixed 2 teaspoons of icing sugar and a small squeeze of lemon juice.
I recieved lots of compliments about both of the cheescakes.

gfreezer's picture

I made this for my husband to take to work and the feedback I got was that it was the best cheesecake they had ever had! Great, easy recipe with wonderful results!

fruitandnut's picture
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I have made many different cheesecakes in the past but this the BEST one ever. Fantastic !
So easy to make with a wonderful flavour.
Will use any fruit in season or in a tin to top it.
I know this will become a firm family favourite.

chocolateee's picture
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Simple and delicious.

jessbass's picture

Have you ever heard the phrase "the way to a Man's heart...." well this recipe is a winner ! I have made it every weekend for the past three weeks and we have never been happier.

xxpippaxx's picture
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A really delicious recipe, my brother is always asking me to make it again.

jenny18's picture
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Really brilliant recipe, went down a storm with the family!

smeewifey's picture

This receipe was so easy, you must try it. 10 out of 10 for taste. I used the amount of digestives suggested and then added 100grm of ginger ones, crushed as well and uped the butter amount by 50grm. I used one lemon (zest and juice)in the mix and covered the top with strawberry slices, raspberries and a circle of kiwi in the middle. My guestS were really impressed, this is now my party pud. ENJOY !!

minki2's picture
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Delicious!

walneylass's picture

Made this to take to a New Years eve party and it went down a storm. I used shortbread for the base for a change. It was that delightful a neighbour chased my car down the street for the recipe.

ilovefoodandme's picture

this is the most delicious cheesecake i have ever made. i make it with a lot of fruits but i particularly like it with strawberry heated in alittle sugar and plenty of lime. delish! this dish has become a dinner party favourite so i like to make the base the night before and then in the morning all i have to do is make the filling pop it back in the fridge and when the guests arrrive i make the topping.

vick4114's picture
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I used choc digestive for the base which was beautiful, The chesse mixture was a bit of a nitemare. It didn't set very well but the taste was there. i also crumbled a flake on top before adding the strawberies, Very Nice.

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!!

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