Strawberry cheesecake
- Good Food team
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Serves 12 - 14
Easy
Prep: 30 mins
Plus 1 hr and overnight chilling
A star rating of 4.6 out of 5.529 ratingsRate
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Learn how to make strawberry cheesecake with our easy step-by-step recipe. Topped with fresh strawberries and a purée, it makes for a stunning summer dessert.
Nut-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
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
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Nutrition: per serving (14)
- kcal393
- fat31g
- saturates19g
- carbs23g
- sugars15g
- fibre2g
- protein4g
- salt0.7g
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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.
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.
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.
Try plenty of indulgent cheesecake ideas from our sister title olivemagazine.com/cheesecakes.
Recipe from Good Food magazine, August 2007
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A star rating of 4.6 out of 5.529 ratings
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