Pink strawberry cheesecake

Pink strawberry cheesecake

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(40 ratings)

Cook: 45 mins

More effort

Serves 8
An impressive centrepiece for a dinner party dessert

Nutrition and extra info

Nutrition: per serving

  • kcal519
  • fat38g
  • saturates15g
  • carbs40g
  • sugars21g
  • fibre1g
  • protein8g
  • salt0.78g
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Ingredients

    For the base

    • 200g digestive biscuit
    • 100g unsalted butter, melted
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    For the filling

    • 3 sheets of leaf gelatine
      Gelatine

      Gelatine

      jell-ah-teen

      A colourless, tasteless and odourless setting agent made from the boiled bones, skins and…

    • 142ml carton single cream
    • 300g full-fat soft cheese
    • 100g golden caster sugar
    • finely grated zest of half a lemon
      Lemon

      Lemon

      le-mon

      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    • 3 tbsp lemon juice
    • 300g strawberry, hulled and chopped
      Strawberries

      Strawberry

      straw-bare-ee

      Once available in Britain for just a brief period during the summer, strawberries are now a year…

    • 142ml carton whipping or double cream
    • 1 medium egg white

    For the sauce

    • 250g strawberries, hulled and chopped, plus about 200g/8oz extra to decorate
      Strawberries

      Strawberry

      straw-bare-ee

      Once available in Britain for just a brief period during the summer, strawberries are now a year…

    • finely grated zest of half a lemon
      Lemon

      Lemon

      le-mon

      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    • 3 tbsp lemon juice
    • 2 tbsp golden caster sugar, or more to taste

    Method

    1. Seal the biscuits in a plastic bag and crush them to fine crumbs with a rolling pin. Tip into a bowl and stir in the melted butter, mixing thoroughly so that all the crumbs are soaked. Now tip the mixture into a loose-bottomed 24cm round cake tin, at least 5cm deep, and press down with the back of a metal spoon to make an even layer over the bottom of the tin. Chill in the fridge while you make the filling.

    2. Submerge the gelatine leaves in a dish of cold water, and leave to soak and soften for 5 minutes. Pour the single cream into a pan and bring just to the boil, then take off the heat. Take the gelatine leaves out of the water, give them a good squeeze to get rid of excess water, and stir one by one into the cream (they will dissolve instantly). Leave to cool for a few minutes.

    3. Beat the cheese in a bowl with the sugar, lemon zest and juice until smooth and creamy. Mix in the cream and gelatine mixture and the chopped strawberries.

    4. In another bowl, lightly whip the whipping or double cream so it falls in soft peaks, then fold it into the strawberry mixture. Whisk the egg white in a clean bowl until it forms stiff peaks, then fold gently into the cheese mixture. Pour into the cake tin and smooth down lightly. Chill for at least 21⁄2 hours until set.

    5. To make the sauce, blitz all the ingredients in a food processor or blender. Taste and add more sugar if needed, then pour into a jug and keep in the fridge until you’re ready to serve. (Both cheesecake and sauce can be made a day ahead.)

    6. To serve, run a knife between the cheesecake and the tin to loosen it, remove it from the tin, then take it off its base and put it on a serving plate. Halve the extra strawberries lengthways, pile them in the middle and serve with the jug of sauce.

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    Comments, questions and tips

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    jandem's picture
    jandem
    10th Sep, 2016
    5.05
    I made this with raspberries and it was greatly enjoyed by all. Excellent recipe and one to save.
    Juju_Judi
    26th Jun, 2016
    5.05
    Outstanding recipe - looked and tasted divine. Adapted slightly with zest of a whole lemon for the cheesecake mix and made a jelly from the strawberry sauce to go on top of the cake - follow instructions for the sauce and then heat carefully and mix in two gelatine sheets, previously soaked in cold water. Pour on top and let it set set for another hour or so in the fridge. Everyone asked for the recipe - this cake was a 100% success !
    Charlot142000
    2nd Jun, 2014
    How can i reduce the setting time?
    kelly91288
    20th May, 2014
    Check out my strawberry cheesecake on my blog http://sweetdreamycakesandbakes.wordpress.com/2014/05/16/strawberry-cheesecake/ very similar to this one with less ingredients.
    oopla69
    10th Jul, 2013
    Had a glut of strawberries so thought I'd give this receipe a go and make it to take in for my work colleagues - and it was a hit! Lovely, light and airy which was complimented by the strawberry coulis - delicious!
    almira
    3rd Jul, 2013
    This has to be the most scrumptious cheesecake you will ever make. I have never tasted anything to compare with it. I'm looking forward to trying it with raspberries. I followed the majority advice and added extra lemon to the cake. Wonderful!
    georgie4455
    20th Jun, 2013
    This is a fabulous recipe! Absolutely delicious and will be a favourite of mine to make in the summer. I halved this recipe and did it in individual moulds and without the strawberry sauce. I really recommend this recipe. I have also written about it on my blog http://ohsoyumm.blogspot.co.uk/2013/06/delicious-strawberry-dessert.html
    sharonfromyork
    28th Apr, 2012
    5.05
    I made this with with 3/4 of a sachet of powdered gelatine and it worked fine. Loved the cheesecake and like my fellow contributors added a little extra lemon. Perfect!
    gemmaeyre
    12th Apr, 2012
    Please can anyone help ive got gelatine packet will this be okay or do i need leaf gelatine? I am planning make this dessert for my husband. Can you help?????//
    tessajr
    8th Apr, 2012
    5.05
    Delicious and easy recipe. Relatively fiddle but well worth the effort. It looks great and was just scrumptious!

    Pages

    Charlot142000
    2nd Jun, 2014
    If i make the cheesecake into individual portions in like little serving rings will the setting time be shorter (does anyone know) ?
    goodfoodteam's picture
    goodfoodteam
    12th Jun, 2014
    Hi there. The setting time should be shorter, but without seeing the serving rings it is hard to say exactly how long.
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