• 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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kaftay's picture

If it is the little seeds that you mean I would sieve them

Cheescakelover's picture

My mother actually hates cheesecake, but when she tried the cheesecake I made based on this recipe, she adored it. I totally recommend it to everyone. If it's your first time making one (like it was for me) then it's a perfect starter and is simple and straight forward- but since I didn't have a vanilla pod I just used 2 tsp of vanilla extract, which is what it is equal to. All in all, great recipe and really tasty dish!

last edited: 15:32, 21st Jun, 2013
davethedoughboy's picture
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I followed the recipe exactly and it was superb,

milburn80's picture
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Such an easy dish! I made this for my father-in-laws Bavarian birthday party and wanted to contribute an English style cake... It went down a treat and there was none left for me! I made it two nights before and it set really well... Then added the strawberries and coulis on the day - just perfect!
Can't wait to make it again 😊

lady_burnit's picture

mine would not set, over 48hrs it sat in the fridge, all despite following the recipe instructions and the tips. The slop tasted lovely, will have another go & see if it sets.

sophiers's picture
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It was apsodlooply scrummy!! never made anything so yummy in my life before!!

samtancock's picture
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Middle of the week indulgence because it is so quick and easy. Covered the top in grated chocolate instead of strawberries, yum

deanabbess's picture

First time I've made a cheese cake and was very impressed with it. Will be making it again soon. My mouth is watering thinking about.

timsutton's picture
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Got the hang of it now, I was using too much cream :-)

giefox's picture
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This is (a) really easy, and (b) absolutely delicious.
You'd be stupid not to make this!

debsddwyer's picture

Made this for the first time last week and it was gorge! Got lots of mmmmmm that's lovely!!!! I did split it between 3 x7" tins to be able to spread the love !

timsutton's picture
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Excellent the first time I made it but just did not set the two times after that. Not one to try again!

imabadpixie's picture
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excellent recipe. I had a stroke of genius and used strawberry flavoured icing sugar (by tate and lyle i think and meant to be used for quick icing). This made a nice difference. I used low fat cheese and vanilla paste and emlea (probably halved the calories with these changed) and just a little bit more butter than suggested. Big hit, even with my husband who doenst like cheesecake much. I sliced some strawberries and arranged on top just before serving.

ellesbellsbaking12's picture
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This was the first cheesecake I ever made and ever since I have been adapting and going freestyle with unbanked cheesecakes. I am always using low fat ingredients as well which doesn't set as well, due to the cream cheese being very thin, but tastes just as good :-)

gazwright2005's picture
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Useless, followed the receipe and still runny after leaving overnight. Waste of time. Instructions not fully explained. In one part it says mix till combined which I did and then at the end when it says Filling not set - should be firm to begin with..............

gailicious's picture
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I've made this cheesecake a few times now for various occasions however I never adulterate the cheesecake by adding the topping! :) It always goes down well and gets lots of comments and requests for the recipe... so I direct them here :) Fab recipe!

angualupine's picture

I am attempting this recipe with a few modifications to allow for mine and my friends' allergies and health conditions. We are celiac and lactose intorlerant, so I am making the base from crushed Tesco Free From Digestive Biscuits and Dairy Free Spread, and the filling from Arla Lacto Free Soft Cheese and Dairy Free Cream, so wish me luck! I will let you know how it comes out!

morning_butterfly's picture
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This is my go to dinner party dessert. It's so delicious!

jillisbree's picture
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This was my first attempt at a cheesecake. I made the lemon version and it was gorgeous. So easy to make and came out great. Will definitely use this recipe again.

rachelcypruslife's picture

Do you line the sides of the tin? Do you whip the cream first?

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