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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hinglebert12's picture

CAN I JUST SAY THATS FIVE STEPS :@ !!!!1

natsjones's picture
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yay i finally found a good cheesecake recipe, came out perfect!! A lot of cream cheese but so creamy and so worth it!!

mealeysontour's picture
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This is a great tasting cheesecake considering its so simple - much prefer it to the gelatine ones! Has anyone tried it using Aldi's low fat soft cheese? I also added a splash of Baileys to mine to give it a bit more flavour!

petticoat's picture
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I made this for NYs eve and 4 of us ate half of it. It was perfect and light. Unfortunately when I went over there today the 2 of them had polished off the remainder. Now I have to make another!

sarahni's picture

This has become my famous cheesecake throughout my family! No cheesecake can beat it for me and it is so unbelievably simple! Anybody can make this baby! Great for fooling people into believing your an amazing cook.

alisonhalliday's picture
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Gorgeous x did blend some strawberries to make a purée on the top as well as the strawberries to make a little sweeter and moist x delicious.

fatfootlover12's picture

i want that nou plz i want it

cathydni's picture

Vanilla Essence?
Never use it! It's cheap rubbish flavoured like vanilla. If you can't get a vanilla pod, buy vanilla extract, not essence.

cathydni's picture

my mum has been making a variation of this style of cheesecake since the 70s - using lemon jelly, tip top cream instead of double cream and a small tin of crushed pineapple mixed in. I personally don't like cheesecakes which just add fruit on top, I prefer it in the mix, tastes much better. Depending on the fruit, I sometimes use ginger snaps instead of digestives and change the jelly.

lauren_rhodes's picture
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I Love love love this cheese cake, perfect in every way. My boyfriend loves it and forces me to make it for him numerous times in a month. Albeit i dont put the strawberrys on top, i leave it New York style and it still tastes amazing.

workerbee83's picture

First attempt at this recipe, it's in the fridge setting as I type. I wanted to make a pud for a surprise buffet tomorrow and, being short on cash as still at uni, settled on this one! I used a block of baking spread instead of butter (Aldi 49p) and got the other ingredients from there too - digestives 30p, lemons 75p, double cream 69p, low fat soft cheese 59p x 3, bargain!! I already had some icing sugar and baking parchment luckily. I used extra digestives - about 300g altogether - and found that the juice and zest of 2 lemons is fine really. The base set well - I left it in the fridge for an hour and a half. I whisked the cream a bit before I put the cheese and sugar and lemon in, to try and counteract all the juice from the lemons. I had enough base and filling mixture to fill 3 ramekins for pud on Monday and for the boyf's lunch tomorrow - brownie points! I plan to put some lemon curd on the main one in the morning and some of those little orange and lemon jelly segments.

paul_vicmar's picture
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Great recipe.
However I would suggest the following as a number of people have had the same problem. Whip the cream, sugar and vanilla seeds together until it holds, like in a meringue mixture(use an electric whisk). Add the cream cheese( I used Phili) and mix but not vigourously until all mixed. And then whip(again electric) the mixture until it all holds, with peaks. In the fridge mine set in about three hours.

avni2000's picture

subadka, i totally agree with your comment.I also left it one extra day and it tasted even more nice.I made it for the first time and it was a superhit with my kids who have never liked cheese cake but thoroughly enjoyed eating it as well as i enjoyed making it. I'm seven yrs old instead of plain digestive my mum used chocolate digetive and it was so glorious and tasty and crunchy.it was lip licking and mouth watering. i could not believe how she made it . I could even have the whole cheesecake in a minute

Im 9 yrs and i also helped make the cheesecake along with my sister.it was lip licking and i LOVED it!I could no way on earth refuse to have it.it is definetely one of the best cheesecakes in the world only bcoz my mum made it and she makes the best food ever.

amydrake99's picture

i give this cheesecake full marks! im only 12 and i found it really easy to make. however i made it with vanilla extract and didnt put enough in as i didnt know how much i needed. so if you make this cheesecake you should probably use vanilla pods.

subadka's picture
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Easy to make and delicious! If you can stand and leave it 1 more day in the fridge, it tastes even better :)

avni2000's picture

Thank you good food.I love baking but have always wanted to make a cheesecake as i'm not a big fan of them. I have been searching for the perfect cheesecake although as i have not made this cheesecake yet it is the perfect cheesecake recipe.

chidell123's picture
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Horrid, biscuit base crumbled apart, middle too sickly, topping mediocre. If you are making cheesecake do it properly and make a baked one.

shaila16's picture
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I have made this a couple of times and my family are always asking when I will make it again! The first time I made it I followed the recipe closely and it turned out great. I have also made an alternative to this as well when I had to make it for a bigger audience; I just brought a bigger tin and doubled the ingredients I made 2 fillings separately one following the recipe and in the other I added melted milk chocolate and layered them on each other and topped with chocolates instead of strawberries yummmm!

rachelward1992's picture
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This didnt set for me even after being in the fridge for over 30 hours, the mixture wasnt stiff to begin with and was more think the constancy of custard. I used low fat soft cream cheese do you think this was the problem ? i ended up putting it in the freezer and then it frooze so i had to throw it out. A waste of £26 for all the ingredients.

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