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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lovelyamanda's picture
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This is the best cheesecake recipe i have made - i make it regularly and always use this as a base, varying the flavour.

wbt_201's picture
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Great! Used strawberry jam instead of the coulis. Lovely!

heather2908's picture
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Delicious, and so easy to make. I did a lemon version with 2 lemons instead and it's probably one of the nicest cheesecakes I've had. Even the hubby loved it, and he's not a huge cheesecake fan.

I did whip the double cream before hand though, as the mixture seemed quite runny even before I added the cream. Whipped it so it was stiff then beat it in using electric beaters.

ellieweth's picture

I made this recipe for a come dine with me with my dad evryone loved it and we won :)

nfoster1's picture
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I have never made a cheesecake before but definitely will again. This was so easy and super delicious (I made the lemon variation). It was sampled by parents, in-laws, sister and workmates all of whom couldn't believe this was a first attempt. My mum even suggested that I'd shop bought and was passing it off as my own!!

pariss's picture
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Although tasty I found there was too much cheese filling for the amount of biscuit base. I made a different version yesterday with chocolate cookie base and lime cheese filling, I used 425 g of cream cheese and 200 ml of cream for 250g of biscuits. Yummy!!

smdmtd's picture

I have made this recipe on numerous occassions and it has always turned out well and was enjoyed by all. However the last three times I've made it the cheesecake has not set at all and has ended up in the bin! I've always followed the recipe exactly. Please please help! I've got to make two cheesecakes for my son-in-laws 40th birthday.

xsophie-prankardx's picture
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Amazing cheesecake! Made it for my Dads summer work party and went down a storm! Everyone loved it and couldn't believed i had made it, they all wanted the recipe!

stilton12's picture
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Wonderful recipe and really easy to get right. Used extra thick double cream to ensure no mishaps with setting; it set beautifully yet still light and fluffily creamy. Used blackcurrant topping made by bringing 200 gms blackcurrants and 2 tblspoons sugar gently to the boil and simmering until berries just begin to burst; then cool and chill. Perfectly sweet yet tart, setting off the creamy cheesecake.

rikgear's picture
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Absolutely gorgeous! went down well with my dinner guest ;)

Some small issues though.
1. I made individual cheescakes in 3 (1 spare) loose bottom tart tins. filled up 1/3 of each tin with biscuit then up to the rim with the topping. I then had 515g of topping left over!

2. After chilling there was a lot of butter seepage out the bottom

I didnt have any vanilla so used most of the strawberrys to make the sauce. I then added some of the sauce to the topping mix and was lovely! some sliced strawberries on the biscuit before adding the topping and a single 'fanned. strawberry on top to decorate!
Can we ad photo's because it looked like a work of art!

Next time I'll...
1. Use less butter and guage it by eye.
2. Use half the topping ingredients.
3. Reduce the cream further as the coulis lossened the topping slightly.

minicoopergirl's picture

Sorry.. the question is can vanilla essence,be used instead of the vanilla pod, still eagerly waiting to do this cheesecake! Thanks.

minicoopergirl's picture

This is just the question I wanted to know too! Can anyone help us? Waiting eagerly to make this cheesecake.Thanks.

halps3101's picture

Gr8 cheesecake can also be made gluten and wheat free by using gluten free digestive biscuits

harvyp's picture

Im a novice at this cooking so can anyone tell me what "soft cheese" is recommended to use please. Thank you :-)

sorsiedorsie's picture
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Great Cheesecake, really creamy. I melted chocolate on top instead, and it took me a while to read where I added the cream (I just couldn't see it!) But it was great.

caroline229's picture

I tried this cheesecake today, "superb". I used half ricotta cheese and half Philadelphia cheese. I also added a teaspoon of limoncello, which is a sicillian aperitif. I topped it with a little grated chocolate.

caroline229's picture

I tried this cheesecake today, "superb". I used half ricotta cheese and half Philadelphia cheese. I also added a teaspoon of limoncello, which is a sicillian aperitif. I topped it with a little grated chocolate.

kikuya's picture

Fantastic easy recipe! I've used this recipe twice now. I added fresh blueberries rather than strawberries and it went down a treat with my fiance, family and friends! Its great how you can add any topping because its a simple plain cheesecake. I have a 4 week old baby and this recipe is so simple enough to do I can make it inbetween my baby's feeding routine! Highly recommended for newbies! :) x

71petew's picture

will vanilla essence be a as good as a vanilla pod???

sidewinder1001's picture
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ok ,i wasnt that good in the kitchen, but have made this cheesecake several times now and each time has been a sucess,its easy and quick . I have even tinkered with the recipe myself.Excellent recipe

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