Strawberry cheesecake in 4 easy steps

Strawberry cheesecake in 4 easy steps

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(189 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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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.

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.

lizzafezza's picture
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I made this for a dinner party and substitued the strawberries for raspberries. It converted one guest who thought she didn't like cheesecake and she even asked for the reciepe!

jhales's picture

This was a great cheesecake, so much better than the gelatine ones. It went down a storm with my family.

sarahkemp's picture

A good friend of mine made this for my husband and I when we stayed over at her home recently. Unbenownst to my friend, cheesecake is my husband's all time favourite pudding. We have recently returned from a 3-week road trip in the USA - home of the cheesecake. We travelled through 7 states and he had a cheesecake in every one - but none of them were a patch on the one that my friend made using this recipe!

snowdrop2101's picture
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I must admit I was sceptical whilst making this dish as I wasn't too sure about the amount of cream cheese I was putting in. However, once it was set and combined with the fruit, it was amazing. Worth the effort.

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