Pink strawberry cheesecake

Pink strawberry cheesecake

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(42 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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    For the base

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



      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



      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



      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



      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



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

    • finely grated zest of half a lemon



      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


    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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    9th Jul, 2011
    Tried this it was georgous lots of great comments from guests
    3rd Jul, 2011
    Impressive and tastes absolutely divine works even better with raspberries
    27th Jun, 2011
    Delicious - everyone loved it!
    28th May, 2011
    Delicious. Instead of serving the sauce as a side, we heated it and added 2 sheets of leaf gelatine (previously soaked in cold water) to make a fantastic jelly to go on top of the cheesecake. MmmmMMMMmmmmm. =]
    2nd Apr, 2011
    ive made this cheesecake 3 times now, its a big hit with my other half. I don't make the sauce its lovely enough without it.
    15th Mar, 2011
    I made my 1st proper home made cheesecake monday afternoon and me and my partner had a piece each last nite and i have 2 say it was lovely and all I had to do was follow this simple recipe
    23rd Feb, 2011
    can the gelatine be omitted?
    alessandrag's picture
    15th Feb, 2011
    In general, I don't like cheesecakes as I find them to be too heavy but this version of cheesecake is truly gorgeous! I've used 300g of biscuits & 150g of butter for a slightly thicker base and light philadelphia cream cheese. Using the light cream cheese version meant it took a little longer to set. I've brought it to a dinner party and everyone loved it (even one of the guests that doesn't eat cheese at all!). Will certainly be making it a lot more!
    12th Feb, 2011
    Fantastic cheesecake for a special occasion - looks spectacular when decorated with thinly sliced strawberries and chocolate curls! I had to make the base using milk chocolate digestives, as I managed to buy the wrong ones -however - sometimes good things come from mistakes & everyone raved about it! I also used the juice and rind of 1 lemon as prev. suggested. Instead of strawberry sauce, I made a summer fruit one which was more tangy ( 1/2 pack fresh frozen summer fruits/ 2 heaped tablespoons sugar/ gently simmer in a pan with a cup of water for about 15 mins until soft, then push the lot through a fine sieve into a jug using a spoon to grind the pulp through without any seeds - then chill) definitely one to recommend!
    lisafry743's picture
    17th Oct, 2010
    Whoops, I forgot the rating :)


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