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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 61-80

• KhediCat9/6

  12 November 2008

  KhediCat9/6 commented on this recipe

  What type of cheese. Can I use sieved cottage cheee?

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• bethlewissmile

  16 November 2008

  bethlewissmile commented on this recipe

  WOW WOW WOW WOW!!!! Absolutely incredible..... i absolutely adore cheesecake, and although I'm pretty expert at pudding making (if i can say so myself...!) i did a baked cheesecake couple of years ago that didn't work out too well which kinda put me off making it again... until i saw this recipie and saw the comments! AMAZING!! just couple of points... followed recipe exactly but seemed to make an awful lot - filled 23cm tin to the brim plus had extra of both base and filling which made a very nice extra thick cheesecake in a loaf tin! could probably do it with just 2/3 the amount... also.... be warned- it gets expensive!! i made it as an experiment for me and my housemates to see if it worked enough for proper entertaining and went down really really well... but actually works out at £6-7 for a cheesecake - which although worth every penny mounts up as a skint student as I am! was truely awesome - thank you!!

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• Christine's

  19 November 2008

  Christine's commented on this recipe

  great recipe though filling consistency had me worried Problem is that the cream needs to be very thick or whipped. End result enjoyed by all

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• queenemsie

  23 November 2008

  queenemsie commented on this recipe

  I made this as a lemon cheesecake instead but would have left the lemon curd out as i found it far too sweet. Filling and base were lovely though.

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• whitney77

  28 December 2008

  whitney77 commented on this recipe

  Absolutely fantastic! Everyone loved it and Ive continued to make it again and again. Its easy to make and delicious!

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• jeny

  29 December 2008

  jeny commented on this recipe

  My boyfriend said this was the best cheesecake he's ever eaten, my dad said i'd excelled myself. initially the mixture didnt set so i spooned it out and whipped it until it was thicker. cost less than £5, smart price ingredients just as good as expensive ones!!

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• jeny

  29 December 2008

  jeny rated and commented on this recipe

  

  oops i forgot to rate it, 5 of course

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• HELEN MCCABE, glasgow

  05 January 2009

  HELEN MCCABE, glasgow commented on this recipe

  i made this cheesecake for a new year party and was very disappointed. The recipe did not state that the cream had to be whipped first!! My cheesecake didnt set, although it certainly tasted very good. A disappointment as any other recipes from Good Food have always been successful.

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• evelyn-r

  06 January 2009

  evelyn-r rated and commented on this recipe

  

  This one didn't work at all for me. I whisked it for ages, but it was still not firm when I chilled it, and it just wouldn't set, so I put it in the freezer for a short time. That did it, but it went runny again when I took it out. Tasted OK (hence 2 stars, at least). Not sure whether to risk trying it again. perhaps with different cheese, or whisking the cream before putting it in, perhaps?

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• PatsyP

  12 January 2009

  PatsyP rated and commented on this recipe

  

  My friend had a dinner party recently and made this cheesecake for desert and it was a huge hit - one of the nicest cheesecakes I have tasted (and I am a huge fan of cheesecake)!!!

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• Sweet P

  03 February 2009

  Sweet P rated and commented on this recipe

  

  I've made this cheesecake twice, 1st time followed it to the letter, 2nd time I adjusted it so that I would have a thicker base and less cheese topping. 350g digestives, 120g butter, 400g mascarpone,75ml double cream, 70g icing sugar, 1 tsp vanilla. It tasted lovely and the family like the 2nd attempt better. I also made the topping - couldn't get any fresh strawberries so used tinned instead. All in all a lovely cheesecake and will definately make again.

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• Helen

  06 February 2009

  Helen commented on this recipe

  I made this and it turned out a real treat as this was my very first one I will deffinatley be making it again and maybe a different topping many many thanks

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• Zoe

  11 February 2009

  Zoe rated and commented on this recipe

  

  I have made this a few times now, it goes down a treat every time. I have used philidelphia light the last couple of times & you cant taste the difference (probably all that cream!) Very easy.

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• vonski

  19 February 2009

  vonski rated and commented on this recipe

  

  Made this at a Hogmanay party and it went down a storm. Even people who usually 'don't do desserts' were asking for a second helping. Really simply to use and looks great.

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• rutht

  20 February 2009

  rutht rated and commented on this recipe

  

  Have just made this cake and cant wait for it to set. I have made about 4 or 5 different chessecakes from various recipes and this is definatley the best, and easiest to do. ( I used vanilla extract instead of a vanilla pod, easier and cheaper).

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• Gem

  25 February 2009

  Gem commented on this recipe

  This went horribly wrong for me and i ended up with cheesecake filling ALLLLLL over my kitchen. I followed the recipe to the letter except for the fact that i used a hand whisk instead of an electric one and i used 1 teaspoon of vanilla extract instead of seeds. I left the cheesecake to set in the fridge for over 24 hours but it didnt set at all and when i released the spring form tin the filling spilled out everywhere.....nightmare!

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• Sally

  11 March 2009

  Sally commented on this recipe

  When the recipe asks for 'soft cheese' does it mean cream cheese? I live in the US so the ingredients here could vary a little.

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• Lady P

  25 March 2009

  Lady P rated and commented on this recipe

  

  I very over-ambituously promised a friend a cheesecake for her birthday, having never baked (anything) at all. This recipe was easy to follow and the end result was divine. I added a little more icing sugar than stated, which gives it a much more creamy and light texture. Other than that, perfect. Went down an absolute treat!

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• sofamum

  09 April 2009

  sofamum rated and commented on this recipe

  

  My first ever attempt at a cheesecake and everyone loved it. Really easy and quick to make. Will definitely be making again.

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• Angfen

  05 May 2009

  Angfen rated and commented on this recipe

  

  Good.... but will include half the icing sugar next time, as turned out to be too sweet, although I omitted the syrup on the topping

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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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