Summer strawberry cheesecake

    6 hours 20 min

    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!

    11 people made this

    Serves: 12 

    • 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

    Prep:20min  ›  Extra time:6hr setting  ›  Ready in:6hr20min 

    1. 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.
    2. 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.
    3. Remove the cheesecake from the fridge, transfer to a serving plate and top with whole strawberries. Serve.

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