This summer strawberry cheesecake is perfection on a plate. Over a fine biscuit base follows two layers of chopped fresh strawberries and strawberry cream cheese then topped with whole fresh strawberries. Summer has arrived!
8 people made this
250g digestive biscuits, crushed
100g butter, melted
125ml double cream
125g strawberry yoghurt
600g cream cheese, softened
85g icing sugar
300g chopped fresh strawberries
10 whole strawberries
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Method Prep:20min › Extra time:6hr setting › Ready in:6hr20min
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 yoghurt, cream cheese and sugar until light and airy. Spoon half of the cream cheese mixture into the prepared cake tin and smooth over the biscuit base. Sprinkle half of the chopped strawberries on top then cover with a second layer of cream cheese mixture. Sprinkle a second layer of strawberries on top and gently smooth the top, while pressing this layer gently into the cream cheese layer just a little. Chill in the fridge for 6 hours or overnight.
Remove the cheesecake from the fridge, transfer to a serving plate and top with whole strawberries. Serve.