Pink strawberry cheesecake

Pink strawberry cheesecake

  • 1
  • 2
  • 3
  • 4
  • 5
(54 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
Save to My Good Food
Please sign in or register to save recipes.


    For the base

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



      Butter is a dairy product made from separating whole milk or cream into fat and…

    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…

    • 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…

    • 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.

    You may also like

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    20th Jun, 2013
    This is a fabulous recipe! Absolutely delicious and will be a favourite of mine to make in the summer. I halved this recipe and did it in individual moulds and without the strawberry sauce. I really recommend this recipe. I have also written about it on my blog
    28th Apr, 2012
    I made this with with 3/4 of a sachet of powdered gelatine and it worked fine. Loved the cheesecake and like my fellow contributors added a little extra lemon. Perfect!
    12th Apr, 2012
    Please can anyone help ive got gelatine packet will this be okay or do i need leaf gelatine? I am planning make this dessert for my husband. Can you help?????//
    8th Apr, 2012
    Delicious and easy recipe. Relatively fiddle but well worth the effort. It looks great and was just scrumptious!
    6th Apr, 2012
    do i have to use leaf gelatine or can I use packet gelatine?
    5th Apr, 2012
    Very easy cake but very very good!!! My friends loved it and they ask me for the recipe. Ideal for a surprice birthday party: thanks for this recipe!
    25th Dec, 2011
    Absolutely love this - I made it for christmas dinner and it went down a storm with the family ... I have a fewpeople allergic to cream in my family so I substituted all cream for the elmlea equivelent.... Worked a treat! Also added the juice of a whole lemon and it really added to the taste of the cheesecake... I'll definately make this again!! :) loved it!!!
    6th Dec, 2011
    Considering all the processes this involves, I found this really average. It's refreshing, but a bit bland to be honest.
    28th Sep, 2011
    eager to try this out...but can i totally leave out the egg white?
    29th Jul, 2011
    I love this recipe.. its now my signature dessert dish among my friends and family! I wouldn't change a thing about the cheesecake but when i dont make the sauce I lair sliced strawberries all over the top and then cover with strawberry jelly. Delish!!


    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
    Want to receive regular food and recipe web notifications from us?