Strawberry cheesecake in 4 easy steps

Strawberry cheesecake in 4 easy steps

  • 1
  • 2
  • 3
  • 4
  • 5
(188 ratings)

By

Magazine subscription – 3 issues for £3

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
charlieh29's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was absolutely gorgeous. It was setting but a little too slow for my liking so I put it in the freezer this worked a treat

shirleebe's picture

I do not normally bake, cook yes, bake no. This is so simple to make and so tasty, full of flavour and went down a storm. Have now made it quite a few times using both raspberry and strawberry and even with frozen berries and making again today.

love4puddings's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I MADE THIS CHEESECAKE FOR A COMPETITION, BUT USED THE JUICE AND ZEST OF ONE LARGE LEMON AND TWO LIMES. I'M PLEASED TO SAY IT CAME 1st OUT OF 25. LOADS OF PEOPLE HAVE ASKED FOR THE RECIPE.

paulaw1367's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I have made this cheesecake several times now and everyone comments on how fantastic it tastes!! I have got 2 chillin' in the fridge at the moment...one is lemon and the other is vanilla... it's the first time I have made the lemon version, it smells wonderful. very easy to make and I have had no problems with them setting. I have noticed that the lemon mixture was a bit runnier that the vanilla one. Fingers crossed that it sets ok.

aaliyahila's picture

I'm trying this recipe for the first time. Getting the Vanilla pod is not easy for me so could I skip this ingredient? Or could I replace it with something else? Vanilla Essence?

eddamtbd's picture

Have now made this every week for the last 6 and each time it gets better. This is the easiest cheesecake receipe I have ever done and the tastiest. My husband has the tummy to prove it!

soph2302's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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

divvy131's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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

Pages

Questions

Tips