Strawberry cheesecake in 4 easy steps

Strawberry cheesecake in 4 easy steps

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(237 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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beckyelizabethx3
11th Aug, 2012
first time i had made cheesecake and it tasted amazing everyone really enjoyed it and i will deffinately make it again
etowers
30th Jul, 2012
5.05
What a beautiful cheesecake this was, We left out the strawberries because, It looked really great, It served less than eight, What a beautiful cheesecake this was.
gulsharan
24th Jul, 2012
My eight year old daughter followed the recipe from start to finish and found it really easy to follow. However, we used a light version of cream cheese and it did not set properly, a real shame because it tasted divine when we were making it. So word of advice use full fat cream cheese as I am sure tis would have helped it set.
cakegirl99
23rd Jul, 2012
hi i just want to ask, do you have to use the vanilla pod or can you use vanilla essence like the liquid because when i was cooking in school i poured in a little of vanilla essence but i don't know if it will work on this cheesecake so i just want to make sure incase i mess up the cake. sooooooo yh someone plzz reply
teapotspeed
22nd Jul, 2012
Im about to try this, am I able to use vanilla extract instead of the vanilla pod? I forgot to buy the pod when I bought the rest of the ingredients!
jen2205
14th Jul, 2012
I leave out the strawberries, use 500g of mascapone, add lemon to the cheesecake mixture and substitute Half the digestives for ginger nuts.
tracyspalmer
5th Jul, 2012
5.05
Have made this cheesecake a couple of times now for dinner guests and every one of them has said this is the best cheesecake that they have ever tasted. Easy to make and very tasty.
sperky1971
30th Jun, 2012
Gorgeous .. made this the other day as couldn't decide between this one or lemon cheesecake. Rather than make one whole cheesecake i put everything in individual ramekins and made 10 individual ones .... delicious and only 412 calories each!
hotpink1965
17th Jun, 2012
5.05
Made this for father's day today - looks divine and very easy to make. However I had the opposite problem to some other people in that I beat the cream too much before adding the cream cheese, which made it extremely difficult to mix!! Hoping all will be well later when we try it!!!
emily-ann
8th Jun, 2012
5.05
Amazing! Really love this recipe! Made it for myself and other half, first time I had made a cheesecake, so easy to do! The hardest part was waiting for it to set before eating it! cant wait to make it again.

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