Strawberry cheesecake in 4 easy steps

Strawberry cheesecake in 4 easy steps

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(225 ratings)

Prep: 30 mins Plus 1 hr and overnight chilling

Easy

Cuts into 12 slices

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

Nutrition and extra info

Nutrition:

  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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Ingredients

  • 250g digestive biscuit
  • 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 soft cheese
  • 100g icing sugar
  • 284ml pot double cream

For the topping

  • 400g punnet strawberry, 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. 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.

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Comments, questions and tips

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sammarie
21st Jun, 2016
5.05
I followed some of the advice in previous comments and produced an absolutely delicious cheesecake! Praise from everyone who ate it and requests for more. The tweaks I made were: I added 25g extra butter to the base and maybe around 30g extra biscuits, some of which were ginger nuts which gave it a good flavour, I used full fat Philidelphia and swapped 250g for mascarpone, I whipped the double cream before adding to the cheese mixture, I added the juice of a small lemon... finally I used 2 tsps of vanilla extract rather than pod seeds, though I found the smell a little artificial before it set (next time I'll use a pod, but that's just personal preference). It set fine and the strawberries/coulis on top were delicious.
Laurabeno
4th May, 2016
5.05
This is a winner!
somebody098
30th Jun, 2016
I agree
glitterysnails
23rd Apr, 2016
2.55
Recipe is ok. I felt it was too thick and creamy. Maybe add some more icing sugar if you prefer a sweeter cake. Also a pinch of salt would be advisable to help bring out the flavours. I whipped the double cream before hand and folded it into the cream cheese mixture due to others saying theirs didn't set so I thought this would help. It made the cheesecake quite thick and almost buttery. Not my favourite.
redrook
20th Apr, 2016
Whip the cream! The reason why mine and several other people's have not set is that it says just pour in the double cream. Never do this, especially if you are hand beating it rather than using an electric beater, as it will not set.
somebody098
30th Jun, 2016
Thanks! You have just saved me from a disastrous birthday cake I am planning for my brother!
Ls4711
16th Apr, 2016
5.05
Excellent recipe that's so easy to follow. Just wait for the praise from your guests as they enjoy this dessert....you'll definetly want to make this again...
riskyangie's picture
riskyangie
10th Apr, 2016
I made this last weekend, followed recipe to the letter being the first time I've made a cheesecake and that I'm new to cooking! It was beautiful, tasted amazing! There's only my husband and I so I took the rest to work to share and everyone loved it (well they say they did and ate it, plus I didn't find any in the bin so hopefully....!)
EmmaLouiseKeddie
6th Apr, 2016
2.55
Simple to make, however quite sour, recommend adding a little extra icing sugar if you don't want the cheese too over powering.
neatandtidy
30th Mar, 2016
5.05
I used this as the basis for a cheesecake over the weekend, having not made a no bake cheesecake for a while. It's so simple! I used chocolate digestives for the base with extra butter as suggested by others. I used extra thick double cream so didn't need to whip first but did lightly whip the cream cheese with icing sugar etc, also used vanilla extract. I left out the strawberries and decorated with cocoa powder and malteser chocolate rabbits as a last minute Easter dessert. This is so easy and tasted amazing, it went down a treat!

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Scarlett_K
1st Mar, 2014
Could someone explain how to stone a strawberry please?
goodfoodteam's picture
goodfoodteam
10th Mar, 2014
Hi Scarlett. Remove the stalk or hull by running a small knife around the green stalk then pull it out.
Scarlett_K
1st Mar, 2014
Or, y'know, amend the recipe ;)
Scarlett_K
1st Mar, 2014
Could someone explain how to stone a strawberry please?
Karamel
16th Feb, 2014
I followed the recipe exactly as stated but my topping ended up like a liquid and has not even remotely set within 14 hours. Can anyone please help me as to what I've done wrong? Thank you!
goodfoodteam's picture
goodfoodteam
10th Mar, 2014
Hi there, sorry to hear the recipe didn't turn out well. The cheesecake layer will take a long time to set in the fridge, but if it was runny it sounds like you may not have beaten the cream and cream cheese for long enough.
tonifitz
23rd Apr, 2014
Hi there, what's long enough as I felt like I was beating mine for ages? Mine was liquid too, a thick liquid mind so after 3 days in the fridge I made sundaes instead still making the strawberry puree and it was delicious but I really want a successful set one and my 2nd attempt is today so when I get to the cream bit, do I pour it in bit by bit while hand beating or the lot in at once with the electric mixer? Please advise, I'm a real novice!
Scarlett_K
1st Mar, 2014
Mine took a good 24hrs or so to set properly. We still ate some before it set though :) It shouldn't be liquid though - you might not have beaten the cheese and cream for long enough.
Lou1989
23rd Aug, 2013
Could I use a 23cm springform tin or does anyone know how to adjust measures for a 20cm loose bottomed tin?
goodfoodteam's picture
goodfoodteam
10th Mar, 2014
Hi there, yes, you could use a 23cm springform tin instead.

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