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Strawberry cheesecake

 


Method 1

Ingredients

250g digestive biscuits

100g butter

melted

1 vanilla pod

600g full fat soft cheese

100g icing sugar

284ml pot of double cream

For the topping

400g punnet of strawberries

halved

25g icing sugar

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.

For more detail on how to make a biscuit base, take a look at our how to make a biscuit base video.

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

Pour the double cream into a bowl and whisk with an electric mixer until it’s just starting to thicken to soft peaks. Place the soft cheese, icing sugar and the vanilla seeds in a separate bowl, then beat for 2 mins with an electric mixer until smooth and starting to thicken, it will get thin and then start to thicken again. Tip in the double cream and fold it into the soft cheese mix. You’re looking for it to be thickened enough to hold its shape when you tip a spoon of it upside down. If it’s not thick enough, continue to whisk. Spoon 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.

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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.



Method 2

🍓 Strawberry Cheesecake Recipe

🍪 Crust Ingredients:

1 ½ cups (150g) graham cracker crumbs

2 tbsp granulated sugar

½ cup (115g) unsalted butter, melted

🧀 Cheesecake Filling:

4 packages (8 oz each) cream cheese, softened (32 oz / ~900g)

1 cup (200g) granulated sugar

1 cup (240g) sour cream

1 tsp vanilla extract

4 large eggs

2 tbsp all-purpose flour

1 tbsp lemon juice (optional, for brightness)

🍓 Strawberry Topping:

2 cups (300g) fresh strawberries, hulled and chopped

½ cup (100g) granulated sugar

1 tbsp lemon juice

1 tbsp cornstarch mixed with 2 tbsp water (slurry)

🥣 Instructions:

1. Make the Crust:

Preheat oven to 325°F (160°C).

Mix graham cracker crumbs, sugar, and melted butter in a bowl.

Press into the bottom of a 9-inch springform pan. Use a glass or measuring cup to flatten it.

Bake for 10 minutes, then set aside.

2. Make the Cheesecake Filling:

Beat softened cream cheese until smooth (about 2–3 minutes).

Add sugar and mix until fully combined.

Add sour cream, vanilla, flour, and lemon juice. Mix until smooth.

Add eggs one at a time, mixing on low speed until just combined. Don’t overmix.

Pour over the crust and smooth the top.

3. Bake the Cheesecake:

Bake at 325°F (160°C) for 55–65 minutes or until the edges are set and the center is slightly jiggly.

Turn off oven, crack the door open, and let cheesecake rest inside for 1 hour.

Cool at room temperature, then refrigerate for at least 6 hours or overnight.

4. Make the Strawberry Topping:

In a saucepan, combine strawberries, sugar, and lemon juice over medium heat.

Stir and cook for 5–7 minutes, until strawberries release their juices.

Add the cornstarch slurry and cook until thickened (1–2 minutes).

Cool the sauce completely before spreading over chilled cheesecake.

5. Serve:

Top cheesecake with cooled strawberry sauce.

Garnish with fresh strawberries or mint leaves if desired.



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