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Strawberry Cheesecake


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  • Author: Michelle Minnaar
  • Total Time: 6 hours 45 minutes
  • Yield: 12 slices 1x
  • Diet: Vegetarian

Description

This No-Bake Strawberry Cheesecake is a summer dessert made with fresh strawberries.


Ingredients

Units Scale

Cheesecake base

  • 300g digestive biscuits
  • 150g unsalted butter, melted

Cheesecake filling

  • 600g strawberries, hulled
  • 350g granulated sugar
  • 1 lemon juiced
  • 4 leaves of gelatin
  • 675g cream cheese
  • 63g icing sugar
  • 435ml heavy (double) cream
  • 10g vanilla paste
  • 12 strawberries, hulled and halved

Cheesecake decoration

  • 125ml heavy (double) cream
  • 8g icing sugar
  • 5g vanilla paste
  • 12 strawberries, hulled and chopped

Instructions

  1. For the Biscuit Base: Place the digestive biscuits in your food processor and blitz into a crumb. While the food processor is still running, add the melted butter and allow it to combine, which should only take about 15 seconds, then turn off.
  2. Prepare your 23cm (9 inch) springform pan by putting a greaseproof paper over the base and then clasping the springform pan ring around the outside. I find this easier when removing the cheesecake at the end.
  3. Pour your crumb into the springform pan and flatten it evenly. I use the bottom of a large glass.
  4. Place into the fridge to cool.
  5. Strawberry Cheesecake Filling: Place the strawberries into a blender and blitz till smooth, then pour into a saucepan with sugar and lemon juice, place over medium heat, and allow to simmer for 15 minutes, stirring the granulated regularly.
  6. While that is happening, place your gelatin leaves into some cold water.
  7. After 15 minutes, add the gelatin leaves to the strawberry sauce and stir.
  8. Remove the strawberry sauce from the heat, set it aside, and allow it to cool.
  9. In a stand mixer with the whisk attachment, mix the cream cheese and vanilla paste for a minute or two to loosen it up, and then, on a low speed, gradually add the icing sugar. I add a spoonful at a time and ensure each spoonful is fully incorporated before adding the next one.
  10. Mix through the cooled strawberry sauce.
  11. Whisk the heavy (double) cream in a separate bowl until you achieve a soft peak consistency.
  12. Mix the strawberry cream cheese and heavy (double) cream until combined.
  13. Remove the biscuit base from the fridge.
  14. Place the strawberry halves, facing outwards, all around the edge of the tin. (Look at the pictures.)
  15. Pour the filling onto the biscuit base.
  16. Drop the tin onto the countertop to release any bubbles that may have been trapped; I do this 5-10 times from the counter about 5 inches above.
  17. Transfer to the fridge and leave to set for around 6 hours or preferably overnight.
  18. Remove the cheesecake from the fridge and remove the springform tin. I use a blowtorch, but you can run a cloth soaked in hot water around the edge.
  19. Transfer the cheesecake to the serving plate of your choice.
  20. To decorate: Place the heavy (double) cream, icing sugar, and vanilla paste into a bowl and whisk until you achieve a soft peak consistency.
  21. Transfer the whipped cream to a piping bag and decorate as you desire. Use our pictures for inspiration and top with the chopped strawberries. Have fun!
  22. Portion up. Enjoy!

Notes

  • Please feel free to substitute the vanilla paste with vanilla extract.
  • If you would like a more chunky version without the gelatin then have a look at our strawberry and white chocolate cheesecake.
  • To make it vegetarian you can substitute the gelatin with a vegan gelatin. One packet should be enough but each brand will yield slightly different results.
  • Prep Time: 30 minutes
  • Chill Time: 6 hours
  • Cook Time: 15 minutes Chill Time: 6 hours
  • Category: Dessert
  • Method: Chill
  • Cuisine: British

Nutrition

  • Serving Size:
  • Calories: 653
  • Sugar: 45.4 g
  • Sodium: 514.7 mg
  • Fat: 43.2 g
  • Saturated Fat: 25.4 g
  • Trans Fat: 0.3 g
  • Carbohydrates: 60.6 g
  • Fiber: 2.2 g
  • Protein: 8.4 g
  • Cholesterol: 109.1 mg