Summer is all about strawberries and effortless entertaining. Apart from really easy homemade strawberry jam, this cheesecake has it all. Not only does it taste amazing, but it’s an incredibly easy recipe that will definitely impress your guests and goes really well with elderflower champagne , meringues and lavender shortbread
For the base
- 250g digestive biscuits
- 100g butter , melted
For the cheesecake filling
- 600g soft cheese – don’t use a low fat version as it won’t work
- 100g icing sugar
- 284ml pot double cream
- 100gms pureed strawberries
For the topping
- 400g strawberries
- 25g icing sugar
Step One – crush the biscuits
Make the base: Butter the base of a 23cm loose-bottomed or spring form tin.
Put the biscuits in a plastic food bag, crush to crumbs using a rolling pin and put them into a bowl.
Step Two – melt and mix
Melt the butter in the microwave – gently in a pan if you’re not microwaved up. Pour the melted butter into the biscuit crmbs and mix thoroughly until the crumbs are completely coated with butter.
Step three – finish the base
Tip the crumb mixture into the prepared tin and press firmly into the base with the back of a spoon to create an even layer. Chill in fridge for 1 hr to set firmly.
Step four – maake the filling
Put the soft cheese and icing sugar into a large bowl and beat with an electric mixer until smooth. Slowly pour in the cream and continue beating until the mixture is completely combined.
Step five – add strawberries
Put 100gms of strawberries into a bowl and purée (this can be down with an electric blender or a fork). Stir into the cheese filling mixture then wwhisk thoroughly.
Step seven – set the filling
Carefully spoon the cream mixture onto the biscuit base, making sure there are no air bubbles Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.
Step eight – remove from mould
About 30 mins before serving bring the cheesecake to room temperature. To remove the base first slip a sharp knife around the edge of the tin. If you’re using a spring form pan, open clip gently and remove the rings. If you’re using a loose bottom tin, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base.
Step nine – top it off
Purée half the strawberries in a blender or food processor with 25g icing sugar and 1 tsp water, then sieve. Slice the remaining strawberries in half lengthways and pile onto the cake, then pour over purée.
Step 10 – serve and enjoy! Yummy.
Like it? Try this…
Really easy mini lemon cheese cakes. Brilliant recipe for a very light lemony dessert.