About this recipe:This deep filled and egg free strawberry cheesecake is rich and satisfying yet rather light and creamy. Using fresh strawberries, this is the perfect summer treat.
250g digestive biscuits, crushed
125g butter, melted
400g fresh strawberries
100g icing sugar
400ml double cream
700g cream cheese
1 teaspoon vanilla extract
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Method Prep:20min › Extra time:6hr chilling › Ready in:6hr20min
Double line an 18cm springform cake tin with cling film.
Combine the crushed biscuits and the butter and mix well. Press into the base of the prepared cake tin. Chill in the fridge while you work on the filling.
Place 300g of the strawberries into a food processor along with the icing sugar and blend until smooth. Press through a sieve into a clean mixing bowl. To the strawberry purée add the cream and whisk until thick and smooth, then add the cream cheese and vanilla extract. Spoon on top of the prepared base and smooth the top.
Chill in the fridge for at least 6 hours prior to serving. Lift the cheesecake out of the tin using the cling film to help you then place onto a serving plate and slice to serve. Cut the remaining strawberries into halves then arrange on top of the cheesecake.