Strawberry cheesecake in 4 easy steps

Strawberry cheesecake in 4 easy steps

  • Rating: 5 out of 5.406 ratings
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  • Preparation and cooking time
    • Prep:
    • 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: per serving (14)
NutrientUnit
kcal393
fat31g
saturates19g
carbs23g
sugars15g
fibre2g
protein4g
salt0.7g
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Ingredients

For the topping

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
BASE HASN'T SET?
To ensure the base sets properly, the melted butter must be thoroughly mixed through the biscuit crumbs. Make sure you also leave it in the fridge to firm up for at least 1 hr before adding the filling so that the crumbs do not mix into the soft cheese mixture.
FILLING HASN'T SET?
The cheesecake may have needed more time in the fridge. The mixture should be quite firm to begin with, but a long chilling time (preferably overnight) is essential to ensure the filling sets well.
TRY A DIFFERENT FLAVOUR
Lemon: Beat the finely grated zest & juice 2 lemons with the soft cheese & icing sugar instead of the vanilla seeds. Top with lemon curd & leave to chill.  Raspberry: Replace strawberries with fresh raspberries.  Passion fruit & mango: Make a delicious sauce by sieving the pulp of 4 passion fruit and sweetening to taste with a little icing sugar. Top the cheesecake with chopped mango, then pour over the sauce, dotting the top with a few of the passion fruit seeds.
CAN'T GET IT OUT OF THE TIN?
If you find the cake difficult to un-mould, either let it sit for a little longer or wipe the outside of the tin with a warm cloth. This heats the edges and should allow you to remove the tin easily.

Goes well with

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    Rating: 5 out of 5.406 ratings
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