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

Comments, questions and tips

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Comments

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soph2302's picture
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This is a lovely cheesecake I used 300ml double cream and a little extra sugar also used vanilla essence rather than vanilla pod

lauraleivers's picture
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Not quite as good as a New York cheesecake but never the less it was delicious and easy to make. Perfect to make the day before a party.

Jim Craise's picture
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Read the recipe, went to shops bought cheese and cream picked some blackberries and went for it only thing I measured even approxiametly closely was the icing sugar.
Piece of cake, only if using blackberrys wear a wet suit !!
RESULT !!!

kellcarr's picture

Followed the recipe & chilled the cheesecake for 18 hours. I took it out about 2 hours before serving, and it turned into a melted mess. Any suggestions on how to make this recipe so it can be left out at room temperature at a party? It tasted fantastic, though.

misuba's picture
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I underestimated this cheesecake. This was the most wonderful and accurate cheesecake I have made. No amendments needed to it. The base was just perfect, not too thin and buttery and the cheesecake although a bit rich was heavenly and left a lovely after taste. It doesn't require the hassle of baking like some other cheesecakes. The flavours that it produced are worthy of being in a top end cafe and restaurant. My friends thought I'd bought it and when I told them I made it, they all requested the recipe.

karl88's picture
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this recipe was so easy to follow and is by far the best cheese cake i have ever tasted

divvy131's picture
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This is the first time I made the cheesecake. Husband loved it, had some left over and gave some to the builder who decided to give me a discount on my loft conversion on the basis that I made him this cheesecake!!!

nblackshields's picture

yum!!! i love this recipe as does everybody who tried it!!! i did find on my second attempt that when i threw everything in together instead of adding the cream after the cheesea nd icing sugar tha i got a thicker consistency which was easier to set!

a winner!

18sarah's picture
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This looked a really great recipe-reviews and all but cheesecake did not set despite following the recipe and leaving 24hours. If cream needs whipping first this should be stated. The filling tasted nice but just a big slop. Didn't even attempt to put fruit on as it just wouldn't of held. 2 stars for it tasting ok but recipe needs adjusting!

2626mel's picture

iv made this many times. latest variation i did was to replace the cream for melted chocolate, tasted great!

tteeddyy's picture

just love it , made it twice , 1st time didn't last more than couple of hours :-))))))))) it was all gone faster than i can say "cheesecake" fantastic , easy and delicious desert

karenski3's picture
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Really easy and tasty! Filling however didn't set as firmly as I hoped after sitting in the fridge overnight. Will make again or sure!

susie22's picture
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I made this for my Dinner party & it was lush !
But must be a treat as I'm a Weight Watches Member.
I worked out the PP as 15 per slice cutting the full cake up into 16 slices.

beckyelizabethx3's picture

first time i had made cheesecake and it tasted amazing everyone really enjoyed it and i will deffinately make it again

etowers's picture
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What a beautiful cheesecake this was,
We left out the strawberries because,
It looked really great,
It served less than eight,
What a beautiful cheesecake this was.

gulsharan's picture

My eight year old daughter followed the recipe from start to finish and found it really easy to follow. However, we used a light version of cream cheese and it did not set properly, a real shame because it tasted divine when we were making it. So word of advice use full fat cream cheese as I am sure tis would have helped it set.

cakegirl99's picture

hi i just want to ask, do you have to use the vanilla pod or can you use vanilla essence like the liquid because when i was cooking in school i poured in a little of vanilla essence but i don't know if it will work on this cheesecake so i just want to make sure incase i mess up the cake. sooooooo yh someone plzz reply

teapotspeed's picture

Im about to try this, am I able to use vanilla extract instead of the vanilla pod? I forgot to buy the pod when I bought the rest of the ingredients!

jen2205's picture

I leave out the strawberries, use 500g of mascapone, add lemon to the cheesecake mixture and substitute Half the digestives for ginger nuts.

tracyspalmer's picture
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Have made this cheesecake a couple of times now for dinner guests and every one of them has said this is the best cheesecake that they have ever tasted. Easy to make and very tasty.

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