Strawberry cheesecake in 4 easy steps
See this recipe step by step

Strawberry cheesecake in 4 easy steps

Follow our step-by-step recipe for this easy no-cook cheesecake – a delicious summer dessert for all occasions

Difficulty and servings

Easy

Cuts into 12 slices

Preparation and cooking times

Preparation time

Prep 30 mins

Plus 1 hr and overnight chilling

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.
Try

Try a different flavour

Lemon: Beat the finely grated zest & juice 2 lemons with the soft cheese & icing sugar instead of the vanilla seeds. Top with lemon curd & leave to chill. Raspberry: Replace strawberries with fresh raspberries. Passion fruit & mango: Make a delicious passion fruit sauce by sieving the pulp of 4 passion fruit and sweetening to taste with a little icing sugar. Top the cheesecake with chopped mango, then pour over the sauce, dotting the top with a few of the passion fruit seeds.

Filling hasn't set?

The cheesecake may have needed more time in the fridge. The mixture should be quite firm to begin with, but a long chilling time (preferably overnight) is essential to ensure the filling sets well.

Can't get it out of the tin?

If you find the cake difficult to un-mould, then either let it sit for a little longer, or wipe the outside of the tin with a warm cloth. This heats the edges and should allow you to remove the tin easily.

Base hasn't set?

To ensure the base sets properly, the melted butter must be thoroughly mixed through the biscuit crumbs. Make sure you also leave it in the fridge to firm up for at least 1 hr before adding the filling so that the crumbs do not mix into the soft cheese mixture.

Recipe from Good Food magazine, August 2007.

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Latest comments and suggestions

Results 201-220

  • Binder photo Caroline

    17 July 2011

    Caroline commented on this recipe

    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.

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  • Binder photo Caroline

    17 July 2011

    Caroline commented on this recipe

    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.

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  • Binder photo Sors

    19 July 2011

    Sors rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Harvy

    19 July 2011

    Harvy commented on this recipe

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

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  • Binder photo Halps3101

    23 July 2011

    Halps3101 commented on this recipe

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

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  • Binder photo minicoopergirl

    25 July 2011

    minicoopergirl commented on this recipe

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

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  • Binder photo minicoopergirl

    25 July 2011

    minicoopergirl commented on this recipe

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

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  • Binder photo rikgear

    06 August 2011

    rikgear rated and commented on this recipe

    5 stars

    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.

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  • Binder photo stilton12

    09 August 2011

    stilton12 rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Sophie

    10 August 2011

    Sophie rated and commented on this recipe

    5 stars

    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!

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  • Binder photo Molly

    14 August 2011

    Molly commented on this recipe

    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.

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  • Binder photo AngelCake

    20 August 2011

    AngelCake rated and commented on this recipe

    3 stars

    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!!

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  • Binder photo Nico1

    30 August 2011

    Nico1 rated and commented on this recipe

    5 stars

    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!!

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  • Binder photo Ellie Wetherill

    03 September 2011

    Ellie Wetherill commented on this recipe

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

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  • Binder photo heather2908

    03 September 2011

    heather2908 rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Tapioca

    05 September 2011

    Tapioca rated and commented on this recipe

    5 stars

    Great! Used strawberry jam instead of the coulis. Lovely!

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  • Binder photo lovelyamanda

    10 September 2011

    lovelyamanda rated and commented on this recipe

    5 stars

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

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  • Binder photo Rachelward1992

    12 September 2011

    Rachelward1992 rated and commented on this recipe

    2 stars

    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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  • Binder photo shy16

    13 September 2011

    shy16 rated and commented on this recipe

    5 stars

    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!

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  • Binder photo Milfy

    22 September 2011

    Milfy rated and commented on this recipe

    1 stars

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

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Difficulty and servings

Easy

Cuts into 12 slices

Preparation and cooking times

Preparation time

Prep 30 mins

Plus 1 hr and overnight chilling

No cook

Ingredients

  • 250g digestive biscuits
  • 100g butter , melted
  • 1 vanilla pod
  • 600g soft cheese
  • 100g icing sugar
  • 284ml pot double cream

FOR THE TOPPING

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