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Strawberry cheesecake in 4 easy steps

Strawberry cheesecake in 4 easy steps

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(207 ratings)

Prep: 30 mins Plus 1 hr and overnight chilling

Easy

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:

  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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Ingredients

  • 250g digestive biscuit
  • 100g butter, melted

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 vanilla pod
  • 600g soft cheese
  • 100g icing sugar
  • 284ml pot double cream

For the topping

  • 400g punnet strawberry, halved and stoned

    Strawberry

    straw-bare-ee

    Once available in Britain for just a brief period during the summer, strawberries are now a year…

  • 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.

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Comments (354)

karenski3's picture
4

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
4

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
5

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
5

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.

sperky1971's picture

Gorgeous .. made this the other day as couldn't decide between this one or lemon cheesecake. Rather than make one whole cheesecake i put everything in individual ramekins and made 10 individual ones .... delicious and only 412 calories each!

hotpink1965's picture
5

Made this for father's day today - looks divine and very easy to make. However I had the opposite problem to some other people in that I beat the cream too much before adding the cream cheese, which made it extremely difficult to mix!! Hoping all will be well later when we try it!!!

emily-ann's picture
5

Amazing! Really love this recipe! Made it for myself and other half, first time I had made a cheesecake, so easy to do! The hardest part was waiting for it to set before eating it! cant wait to make it again.

jorazz1's picture
5

I have made this once before and it was delicious. However I have just made it again and the filling in very runny, it has been in the fridge for a few hours so far and no sign of setting, any ideas why?

julie1410's picture
5

Delicious and so easy to make

bamba982's picture
5

Love this recipe. I also like to make a variation of it.
Swap ginger nuts for digestives for the base and add a jar of lemon curd rather than icing sugar and you have a really tasty lemon cheesecake.

jemcat66's picture

Please change this recipe to mention that the cream needs to be whipped!!!! this has not set and Im now panic cooking so i will have a desert for my dinner party tonight. Its still runny after 20 hours, tastes nice but would need to be scraped off the table to be eaten..

sammd001's picture

This is a seriously good cheesecake. Easy to make, with the biscuit base remaining crunchy and the creamy top an absolute delight. I'll certainly make it again, though I'll probably try it with mango for an extra zingy taste.

philpoole's picture
5

I have made this five times with perfect results each time! It is a superb recipe I love it!

raeliz64's picture
5

I made this for pudding on Easter Sunday and it was gorgeous! I've never made cheesecake before, but this was so easy and tasted yummy.

s_rana85's picture
3

I made this cheesecake a few weeks ago (my first time making a cheesecake). The recipe doesn't state which cream cheese is best to use so I went with philadelphia & followed the recipe exactly. However, a few of my friends said that the cheesecake tasted too 'cheesy' even with the cream & icing sugar. Looked great but disappointed with the taste. Would recommend using mascarpone instead

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