About this recipe:This classic no bake, gelatine free strawberry cheesecake is a must for summer picnics and outdoor parties. A creamy cheesecake is the perfect blank canvass on which to lay an entire punnet of fresh strawberries.
For the cheesecake
250g digestive biscuits, crushed
100g butter, melted
250ml double cream
600g cream cheese, softened
85g icing sugar
1 teaspoon vanilla extract
1/2 teaspoon lemon juice
For the topping
2 tablespoons icing sugar
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Method Prep:20min › Extra time:6hr setting › Ready in:6hr20min
For the cheesecake:
Line a 23cm springform cake tin with baking parchment. Combine the digestives and butter in a bowl and mix well. Press into the base of the prepared cake tin. Chill in the fridge while you prepare the filling.
In a large mixing bowl, whisk the double cream until light and fluffy, then mix in the cream cheese, sugar, vanilla extract and lemon juice. Remove the base from the fridge and spoon into the prepared cake tin and smooth over the biscuit base. Gently smooth the top of the cheesecake. Chill in the fridge for 6 hours or overnight.
For the topping:
Blend half of the strawberries in a food processor with the icing sugar then press through a sieve (add a little water to make a runnier consistency if necessary).
Remove the cheesecake from the fridge and carefully pop out of the cake tin and place on a serving plate. Arrange the remainder of the fresh strawberries on top of the cheesecake then pour over the strawberry sauce.
This was nice! I had everything needed for the cheesecake, but only a few (slightly past their best) strawberries so I popped these on top. I also halved the ingredients and used a smaller tin. - 03 Sep 2014