Strawberry cheesecake in 4 easy steps

Strawberry cheesecake in 4 easy steps

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(228 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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love4puddings
18th Oct, 2012
5.05
I MADE THIS CHEESECAKE FOR A COMPETITION, BUT USED THE JUICE AND ZEST OF ONE LARGE LEMON AND TWO LIMES. I'M PLEASED TO SAY IT CAME 1st OUT OF 25. LOADS OF PEOPLE HAVE ASKED FOR THE RECIPE.
paulaw1367
17th Oct, 2012
5.05
I have made this cheesecake several times now and everyone comments on how fantastic it tastes!! I have got 2 chillin' in the fridge at the moment...one is lemon and the other is vanilla... it's the first time I have made the lemon version, it smells wonderful. very easy to make and I have had no problems with them setting. I have noticed that the lemon mixture was a bit runnier that the vanilla one. Fingers crossed that it sets ok.
aaliyahila
17th Oct, 2012
I'm trying this recipe for the first time. Getting the Vanilla pod is not easy for me so could I skip this ingredient? Or could I replace it with something else? Vanilla Essence?
eddamtbd
14th Oct, 2012
Have now made this every week for the last 6 and each time it gets better. This is the easiest cheesecake receipe I have ever done and the tastiest. My husband has the tummy to prove it!
soph2302
11th Oct, 2012
5.05
This is a lovely cheesecake I used 300ml double cream and a little extra sugar also used vanilla essence rather than vanilla pod
lauraleivers
7th Oct, 2012
4.05
Not quite as good as a New York cheesecake but never the less it was delicious and easy to make. Perfect to make the day before a party.
Jim Craise's picture
Jim Craise
22nd Sep, 2012
5.05
Read the recipe, went to shops bought cheese and cream picked some blackberries and went for it only thing I measured even approxiametly closely was the icing sugar. Piece of cake, only if using blackberrys wear a wet suit !! RESULT !!!
kellcarr
17th Sep, 2012
Followed the recipe & chilled the cheesecake for 18 hours. I took it out about 2 hours before serving, and it turned into a melted mess. Any suggestions on how to make this recipe so it can be left out at room temperature at a party? It tasted fantastic, though.
misuba
16th Sep, 2012
5.05
I underestimated this cheesecake. This was the most wonderful and accurate cheesecake I have made. No amendments needed to it. The base was just perfect, not too thin and buttery and the cheesecake although a bit rich was heavenly and left a lovely after taste. It doesn't require the hassle of baking like some other cheesecakes. The flavours that it produced are worthy of being in a top end cafe and restaurant. My friends thought I'd bought it and when I told them I made it, they all requested the recipe.
karl88
13th Sep, 2012
5.05
this recipe was so easy to follow and is by far the best cheese cake i have ever tasted

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