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1. Video tutorial: Lining a cake tin

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 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.
3. 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.
4. 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.
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 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.

Latest comments and suggestions

Results 101-116

• emma41789

  02 August 2009

  emma41789 commented on this recipe

  didnt think it was anythin special, though ive never had cheesecake before. i know that i should have used more butter on the biscuit crumbs. my mixture was thick and creamy in texture and did set.

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• Sassy

  06 August 2009

  Sassy rated and commented on this recipe

  

  This was so simple to make, but i used caster sugar instead of icing sugar surprisingly it tasted lovely. I left the strawberries & melted chocolate and let it cool then added it to the mixture. I left the cake in the fridge overnight in all it was in there for a good 12hrs it set beautifully. Will definitely make it again the inlaws loved it.

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• Diane

  08 August 2009

  Diane commented on this recipe

  This was very easy to make set very well over night didnt need to whip the cream first as suggested, although the base was a bit crumbly. Used a fat free soft cheese and vanilla extract instead of the pods still looked and tasted delicious.

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• Lou

  24 August 2009

  Lou rated and commented on this recipe

  

  quick and easy to make, and was enjoyed by all!

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• Pauline Price

  02 September 2009

  Pauline Price commented on this recipe

  Ive got vanilla extract instead of a pod, can anybody tell me how much to put into the mixture? thank's

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• Iola

  08 September 2009

  Iola commented on this recipe

  I made this cheesecake twice in a week for differet people and received fantastic reviews off everybody! I used about 2 teaspoons of vanilla extract instead of a pod and that was plenty. I whipped the cream slightly to speed up the setting process and would recommend this to anyone short of time and needs their pud in a hurry. I would highly recommend the lemon version, very tasty.

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• Laura

  14 September 2009

  Laura rated and commented on this recipe

  

  I made this for a family party and wanted a cheesecake recipe that didn't use gelatine (too much of a faff!). Having read some of the other reviews, I whisked the cream on it's own until it was fairly stiff before adding it to the cream cheese mixture. I found it a doddle to make, it set perfectly and everyone loved it. I will definitely be making it again!

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• janet

  28 September 2009

  janet commented on this recipe

  I've made cheesecake more times than I care to remember, but this recipe is by far the easiest and tastiest. I've made it using raspberries, blackcurrants, rhubarb, and finally lemon and lime. This is simply to die for!

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• vita83

  30 September 2009

  vita83 commented on this recipe

  Made this for a friends birthday. It was so quick and easy to make. Went down a treat when everyone tasted it. One person didnt believe i actually made it myself!

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• AngieD

  04 October 2009

  AngieD rated and commented on this recipe

  

  Have made this loads and always a success. Have tried others to compare, but this is by far the nicest and also the easiest! - Gorgeous

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• Laura

  07 October 2009

  Laura commented on this recipe

  Did this for a dinner party and went down a treat. Used wheatfree digestives for base and should have used more butter to bind it - otherwise brilliant!

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• Summer

  15 October 2009

  Summer rated and commented on this recipe

  

  Fabulous!! The easiest 'fancy' dessert I've ever made and it was very yum. I made it with 2 tsp of vanilla extract rather than the pod, and I also took the advice to whip the cream beforehand. I could only get low fat double cream (55% less fat) and it was perfect. Next time I'll line the sides of the tin, I just greased it this time but that wasn't enough and I ended up having to saw at the sides before taking it out. I only used about half of the sauce and it was plenty. I've frozen the rest as it was far too tasty to waste. Overall, big thumbs up for this recipe and I'll make it again.

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• efm9l

  18 October 2009

  efm9l rated and commented on this recipe

  

  Simple recipe to follow. Used ingredients as shown however reduced quantity of double cream slightly and used small 150g of shops own extra special strawberry and cream yogurt to make up 284ml measurement. Also added few drops of vanilla extract as my pod was rather naff ! This along with a few blended fresh strawberries gave the cheese mix a smashing colour, flavour and texture. Defo recommend as can be prepared in advance

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• Jo-Ann Butcher

  20 October 2009

  Jo-Ann Butcher commented on this recipe

  Only ever made cheesecake from a packet before now but this recipe looked easy and I wanted to make something nice for my sister's BBQ. I did alter the recipe by adding a punnet of raspberries and a small packet of white chocolate chunks which I chopped up in my mini food processor as they were a little large. A few raspberries and chocolate chunks piled on top and a light dusting of icing sugar and everyone was very impressed. Made it twice since then and looks and taste just as good every time. All thumbs ups.

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• Mich01

  20 October 2009

  Mich01 commented on this recipe

  Baking is not my strong point but when my friend brought this for dessert one night early this year I insisted on having the recipe and my first attempt was perfect.. I'd always heard cheesecakes were tricky but this one has confirmed otherwise :) I have had it with strawberries, raspberries, sliced banana & toffee (shop bought ice-cream) sauce and just plain and it's a winner every time.

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• Tollie

  21 October 2009

  Tollie rated and commented on this recipe

  

  YUM YUM YUM! Ilove this recipe, it tastes fabulous!

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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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Difficulty and servings

Cuts into 12 slices

Preparation and cooking times

Prep 30 mins

Plus 1 hr and overnight chilling

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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