This strawberry cheesecake uses the very best seasonal fruit, making for a dessert that really is the taste of summer. It pairs juicy fresh strawberries with lots of cream and is no bake so you won't have to break a sweat putting the oven on if making on a hot day. What's more, it is a safe and easy recipe to let the kids try, so as we move into the summer holidays it could be the perfect treat to put on the menu.
If you grow your own strawberries, this dessert is a real crowdpleaser showing off your cooking and gardening prowess in one. And although we won't be hosting said crowds anytime soon, you can serve this up for family for a treat or share with a couple of friends at a socially distanced picnic. It needs chilling to set, so it is a convenient make ahead dessert, too.
Read on to see how to make this yummy pudding, then check out more recipes in our food hub.
- Thanks to Annabel's for sharing this recipe showcasing British produce
How to make strawberry cheesecake
- 150g butter
- 300g digestive biscuits
- 650g soft cheese
- 175g icing sugar
- 300ml double cream
- 1 vanilla pod
- 450g strawberries
- 50g caster sugar
- 1tsp cornflour
1. Grease and line an 8in springform tin.
2. Crush the biscuits by putting in a sealed bag (or clean kitchen towel) and beating with a rolling pin.
3. Melt the butter and mix with the crushed biscuits in a bowl. Press this mix firmly into the base of the cake tin and put in the fridge to set.
4. Meanwhile, halve the vanilla pod and scrape the seeds into a bowl. Add the cream and whisk until soft peaks form.
5. Hull and dice 200g of the strawberries.
6. Whisk the cream cheese until fluffy, then add the icing sugar and mix until cream. Fold the diced strawberries and whipped vanilla cream into this mixture.
7. Spoon the filling onto the base, smooth to level and put in the fridge for 4 hours (or overnight) to set.
8. To make the topping, hull and quarter 100g of the strawberries and cook in a small pan over a low heat with the caster sugar and a splash of water. This will take about 10 minutes for the strawberries to soften and to dissolve the sugar.
9. Mash the strawberries, then sieve them back into the pan with the cornflour. Heat over a low heat to make a sauce.
10. While the sauce cools, remove the cheesecake from the fridge to serve. Take it from the tin and put on a plate. Top with the sauce and finish with the remaining strawberries cut in half as decoration.
Other serving ideas
The beauty of this dessert is that you can trade in any seasonal berry you like. Raspberries and blueberries work very well, but for those who fancy something a bit more tart, give fresh blackcurrants a go. Mixed berries will work too.
To make it a centrepiece for a special occasion garnish with extra fruit and sprigs of mint or elderflower blooms. Curls of white chocolate will also look beautiful and add extra sweetness.