Strawberry cheesecake in 4 easy steps

Strawberry cheesecake in 4 easy steps

  • 1
  • 2
  • 3
  • 4
  • 5
(256 ratings)

Prep: 30 mins Plus 1 hr and overnight chilling

Easy

Serves 12 - 14

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

Nutrition and extra info

Nutrition: per serving (14)

  • kcal393
  • fat31g
  • saturates19g
  • carbs23g
  • sugars15g
  • fibre2g
  • protein4g
  • salt0.7g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 250g digestive biscuits
  • 100g butter, melted
    Butter

    Butter

    butt-err

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

  • 1 vanilla pod
  • 600g cream cheese
  • 100g icing sugar
  • 284ml pot of double cream

For the topping

  • 400g punnet of strawberries, halved
    Strawberries

    Strawberry

    straw-bare-ee

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

  • 25g icing sugar

Method

  1. To make the base, butter and line a 23cm loose-bottomed tin with baking parchment. Put the digestive 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.

  2. 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.

  3. Place the cream cheese, icing sugar and the vanilla seeds in a bowl, then beat with an electric mixer until smooth. Tip in the double cream and continue beating until the mixture is completely combined. Now spoon the cream mixture onto the biscuit base, starting from the edges and working inwards, 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.

  4. Bring the cheesecake to room temperature about 30 mins before serving. To remove it from the tin, 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 the icing sugar and 1 tsp water, then sieve. Pile the remaining strawberries onto the cake, and pour the purée over the top.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
happyhannah
14th Jul, 2018
5.05
A very tasty, light and moussy cheesecake. I whipped the mix well but it was still soft when served up (after 18 hours in the fridge). I suspect it's because the thickest cream I can buy is 36% fat and double cream is 48% fat.
Ander29
1st Jul, 2018
5.05
Absolutely love this recipe and so does the rest of the family, made it a few times and always turns out perfectly, you need to use an electric whisk and keep whisking until its really thick, my favourite cheesecake ever!
Lisa Evans's picture
Lisa Evans
9th Jun, 2018
5.05
I've made this a few times but varied the flavours. For those who find it doesn't set, whisk the double cream stiff first then add the cream cheese etc. I've always done mine this way and it always sets.
tjko72
1st Apr, 2018
5.05
I made this today and it was great. I think can get 12 pieces as stated. I substituted the digestives for ginger nut, vanilla pod for 2 tsp essence but and only used 300g strawberry (200g sauce and 100g halved for top). It was absolutely delicious. Just remember to keep beating all the ingredients (cream cheese and cream) until stiff and nothing can go wrong It does take quite a few minutes to do this but can’t miss that step.
Pat Munro's picture
Pat Munro
23rd Mar, 2018
Have followed this recipe twice and it has never set even after being in fridge for longer than advised
Clgj
6th Mar, 2018
0.05
Followed this recipe with no amendments and the cheesecake didn't set after 30hrs in the fridge. A waste of time and ingredients.
bookieshaun's picture
bookieshaun
22nd Oct, 2017
5.05
Made this yesterday for first time, absolutely love it. I actually made it in 6 small glass bowls which you get from ASDA for £1.50 each on the cooking section in Home. I also used 3x small Philadelphia cheese, as that is normally on offer at Tesco or Asda. Great recipe and easy for a novice who has only been baking for a month for me to follow.
Nico avram
21st Sep, 2017
0.05
I have followed the recipe and used all tips and my cheese didn't set even after 24 hrs. :(
MrsKhan
3rd Aug, 2017
5.05
I tried this today and it was absolutely delicious. This was the first time I made a cheesecake and was feeling very nervous reading comments here about how some people's cheesecake didn't set properly. I used a little extra butter to make sure the base wasn't crumbly - and it turned out perfect. If you don't have an electric blender then I suggest whipping the cream before adding to the cheese like other people have been doing on here. You won't have a problem with the cheesecake setting if you whip your cream before adding to the soft cheese. However, if you have an electric blender I'm assuming you'd not have this problem. I also added strawberries onto the edges of the biscuit base before adding the cream cheese. I minused the strawberry coolie and added fresh strawberries on top instead. Oh and I forgot to mention I added a little extra sugar to the cream cheese and added full fat and low fat soft cheese to ensure the cheesecake wasn't too rich. It looked amazing, and tasted amazing. Went down a treat !
dimic1
2nd Jul, 2017
5.05
I made this yesterday and it went down very well with friends last night. Very easy to make and tasted delicious. I whipped the cream and added marscapone and some lemon zest , it set well.

Pages

Zena Cooper's picture
Zena Cooper
17th Jun, 2018
Have just made this for Father’s Day. It’s quite a heavy cheesecake. Not sure we are going to be able to eat it all today. Anyone know how long it will last in the fridge.
goodfoodteam's picture
goodfoodteam
20th Jun, 2018
Thanks for your question. We would suggest up to 3 days.
Zahra Rangwalla's picture
Zahra Rangwalla
3rd Feb, 2018
I wanted to know the double cream that is used should that be room temperature?
goodfoodteam's picture
goodfoodteam
6th Feb, 2018
Thanks for your question. No, it's fine to use it from the fridge.
tjko72
1st Apr, 2018
5.05
I have made twice and straight from fridge both times
isabellechapman
25th Oct, 2017
I've made this before, followed instructions exactly and it turned out perfect! This weekend I have lactose intolerant friends joining us for a dinner party - will this recipe work the same with lactose free substitutes? (No Lactose Philadelphia & soy cream alternative)
goodfoodteam's picture
goodfoodteam
27th Oct, 2017
Thanks for your question. we haven't tried this recipe with lactose-free alternatives so can't vouch for how well it will turn out. We have a number of dairy-free desserts on the site. We recommend this seasonal pudding as an alternative: https://www.bbcgoodfood.com/recipes/sticky-toffee-pear-pudding
Sanaxx
24th Dec, 2016
Hi I seem to have quite a bit of the cheese left. Anyone know how many days I can keep in fridge? I've made it for tomorrow and it setting in fridge. Am wondering if I can make another for the following day?
goodfoodteam's picture
goodfoodteam
29th Dec, 2016
Hi there,Thanks for your question. Check the use-by date on the cheese. If it's within date you can use it for another cheesecake. 
Colette01
20th Jul, 2016
How do I access the nutrition panel?

Pages

Magic Munchkin
2nd Jul, 2017
3.8
Omg, all I can say is WHIP WHIP WHIP! I am the worlds worst cook, hate it at the best of times but didn't notice the instruction to "beat" the ingredients after using the blender... so I poured the watery mix into the cake tin, left it over night, and then wondered why it was still watery in the morning! Keep whipping the mixture until it eventually starts to thicken (it does take a while) but eventually a lovely thick mixture appears. Disaster averted.
tjko72
1st Apr, 2018
5.05
Definitely must whip the life out of it. Doesn’t seem to be doing anything for a while abd then it gradually starts to thicken. I keep stopping the mixer and scraping sides in to speed up the process.
Brooke f
18th Nov, 2016
Sorry any should be want
Brooke f
18th Nov, 2016
If you any instead of strawberry you can melt chocolate and mix in with the topping (cream cheese cream.... )I have done it with a chocolate orange it was amazing enjoy
steph_foster
3rd Apr, 2015
For a good base texture, I used more melted butter. For the cheese mixture, I think it wasn't sweet enough for an average taste, so I think it needs a 20g increase.
Uzma21
1st Dec, 2014
I've made this cheesecake twice, the first time I made it using supermarket brand 'soft cheese' ( the supermarket alternative to philadelphia spread ). However the second time I used Mascarpone cheese and I found the outcome to be much more delicious! So I would recommend using this cheese specifically for a creamy and tastier cheesecake.
hannylanny
14th Dec, 2013
Was raved for, such a delicious recipe. Only tips I have, which I tested were (1) to use another spoonful or two of butter on the base, as the biscuits will become too dry in the oven without enough butter. And (2) I would suggest adding some flour to and a smidge more sugar to the filling. The filling did not stick well together enough after I refrigerated it, and making it a bit thicker would help. I ending up having to stick it in the freezer for an hour a couple hours before served. Was really delicious in any event! I did try the recipe with my edits and it came out more presentable :)
Brooke f
18th Nov, 2016
You are not ment to put it in the oven you are ment to put it in the fridge you 1st problem/tip solved
Uzma21
1st Dec, 2014
I found that the 'cheese' part of my cheesecake was far too runny the first time I made the cake which meant I too had to freeze the cake. However the second time I made this I used a tad less double cream and more Mascarpone cheese and also didn't mix the mixture to the extent that my mixture was runny and that meant that my cheesecake was able to set well and I didnt have to freeze it.
eating-emily
17th Jul, 2013
i have made this once before and everyone loved it! i made it because i have been searching through recipes so that i may make and amazing cake for my aunty- who is the best baker i know! i wanted to impress her and i do think this cheese cake will do the trick and go down a treat! i am 15 and quite a good baker- even if i do say so myself! when i made this for the first time i added more butter to the base and for the vanilla, instead of a vanilla pod, i used 2 tsp of vanilla aroma. that is all i could find where i live. but it tasted very nice, and i can't wait to make it again! it's a shame my uncle has diabetes though, that means he can't have any. he's not even allowed bacon because aunty marianne says not. i don't understand how he copes. :p anyway, i also only left it in the fridge for a little while and mine turned out fine, but i did also add everything for the filling in the same bowl and whipp it all together straight away instead of doing it how the recipe said :$ but i mixed it well and made sure it was very thick.. almost as thick as you would make a meringue. and it stayed very stiff. i kept it in the fridge though once dessert was over, just in case. anyway, really like the recipe, thumbs up! :)