Strawberry cheesecake in 4 easy steps

Strawberry cheesecake in 4 easy steps

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(190 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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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?

kayalagarcia's picture
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I loved this recipe! its really easy!! I didnt use a vanilla pod because they were all sold out (apparently because so many people were buying for this recipe) :s but its still amazing!! <3

kelly1988xx's picture

what soft cheese did you all use?

sherrymarshall's picture
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Even after overnight in the fridge this cheesecake for me came out 'relaxed' , or in other words, only partially set. I suspect this might have been because I used a 'light' cream cheese and not full fat and I also used a 'light' cream. I must say the flavour was lovely but next time I think I will still keep to the 'light' options but use 4-5 sheets of gelatine to help the setting process.

kiwidd's picture
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This is just a simple cheesecake, nothing spectacular. I used very hard cream cheese and had to heat it in the microwave in order to beat it, but when set it wasn't that solid, enough to stay together but could have been more solid.

clara268's picture

This makes a lovely light topping, I have made it several times. This time I added the zest and juice of 1 lime, and decorated it with dark chocolate curls. It was fantastic

catherineruthriley's picture

I have made this recipe several times and it tastes great however sometimes I have less success than others, twice even after leaving it in e fridge for 24 hours it hasn't set.

queenbubblemummy's picture
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I forgot to rate it...5 stars.

queenbubblemummy's picture
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I decided to make this cheesecake to use a glut of blackcurrants up. I'm not normally a fan of this type of cheesecake, but this is so creamy and delicious, and velvety smooth, with none of the sickly cloyingness you get with shop bought varieties. To make topping I gently simmered blackcurrants with some blackcurrant conserve. DELICIOUS!

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