• Step 1
    Make the base

    Butter and line a 23cm loose-bottomed tin with baking parchment. Put the biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over the 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.

  • Step 2
    Remove the vanilla seeds

    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.

     

  • Step 3
    Make the filling

    Place the soft cheese, icing sugar and vanilla seeds in a bowl, then beat with an electric mixer until smooth. Tip in the 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.

     

  • Step 4
    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 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.

1
Make the base
2
Remove the vanilla seeds
3
Make the filling
4
Un-moulding and topping

Strawberry cheesecake in 4 easy steps

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(195 ratings)

By

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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
-
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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

Launch step-by-step
  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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bamba982's picture
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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
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I have made this five times with perfect results each time! It is a superb recipe I love it!

raeliz64's picture
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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
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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

stephenk69's picture

Made this twice and had rave reviews from all gone in 60 sec comes to mind. Great recipe.

hannah58's picture

this cheesecake is delicious!! However, very calorific! I make it for my grandma now, she loves puddings!

lindsay7472's picture

This is truely the best cheesecake I have ever tasted and its so simple to make!

daisyandnatemummy's picture
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I would have rated it lower but my children said it still tasted good! Similarly to some other posters for this recipe we followed the instructions to the letter but the cheesecake has not set after many hours of refrigeration. Not sure why this would be. We will try a gelatin recipe next time or stick to my favourite baked cheesecake recipe.

sarahale's picture

I have just made this recipe, followed exactly and the mixture is far too sloppy, it isn't going to set. Having looked back, it seems a common problem. Am currently soaking some leaf gelatine I found at the back of the cupboard to attempt a rescue, having tipped the mixture back off the biscuit base. Right mess. Are you supposed to whip the double cream first??

sarahbal4's picture
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First cheesecake I've made, so easy and the result was delicious! Will definitely be making this again!!

stephaniepebrocq's picture
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This cheesecake tastes great and is so easy to make (I had never made one before)! I put 500gr of cheese instead of 600gr so that it wouldn't be too thick. Will definitely make again!

cate26's picture

HI IM NEW TO THIS SITE AND HAVE NEVER MADE A CHEESECAKE BEFORE SO WAS LOOKING FOR A PRETTY STRAIGHT FORWARD RECIPE, HOWEVER I WANT TO MAKE A TOFFEE CHEESECAKE, CAN I FOLLOW THE SAME RECIPE BUT WITH TOFFEE SAUCE AS A TOPPING RATHER THAN STRAWBERRIES? PLUS ANOTHER QUESTION WHICH SOFT CHEESE GIVES THE BEST RESULTS AND DO YOU WISK THE CREAM BEFORE COMBINING WITH THE CHEESE??
ANY HELP GRATFULLT RECIEVED.
CATE
X

midgetmaster's picture
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Delicious! I am definately making this again!

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.

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