Strawberry cheesecake

This is still one of my favourite cheesecakes: fresh, creamy and simple to assemble, with the strawberries around the edge doing most of the visual work.

Quick info

• Servings: 8–12 people
• Prep: 30 minutes
• Tools: adjustable cake ring, food processor, bowl, electric whisk, spatula, small saucepan
• Heads-up: no-bake dessert — needs at least 2 hours chilling in the fridge before serving

Ingredients

For the base:

• 250g (8.8 oz) plain dry biscuits
• 125g (4.4 oz) melted butter
• 250g (8.8 oz) fresh strawberries (for the rim of the cake)

For the cream:

• 250g (8.8 oz) cream cheese
• 250g (8.8 oz) plain yoghurt
• 100g (3.5 oz) sugar
• 1 tablespoon vanilla extract
• 250g (8.8 oz) double cream
• 12g (0.4 oz) gelatine sheets

For the decoration:

• 250g (8.8 oz) fresh strawberries

Method

Make the base

1. Blitz the biscuits to a fine crumb in a food processor and tip them into a bowl.
2. Add the melted butter and mix until you get an even, sandy texture.
3. Press the mixture into a 24 cm (9.4 in) tin lined with baking paper and level it out properly.
4. Halve 250g (8.8 oz) of strawberries and stand them up along the inside edge of the tin, cut side facing outwards.
5. Pop the base in the fridge for 15 minutes.

Make the cream

1. Soak the gelatine in cold water for about 10 minutes.
2. In a large bowl, combine the cream cheese, yoghurt, sugar and vanilla extract. Beat with an electric whisk until smooth and even.
3. Add the cream and keep beating until it’s soft but holds its shape.
4. Squeeze out the gelatine and melt it in a small saucepan with 2 teaspoons of water over low heat. Pour it into the cream mixture and whisk briefly to incorporate.

Assemble

1. Take the base out of the fridge.
2. Pour the cream on top and smooth it down with a spatula.
3. Chill in the fridge for at least 2 hours to set (3–4 hours is even better).

Decorate and serve

1. Gently release the cheesecake from the tin.
2. Cut the remaining strawberries into wedges and arrange them on top.
3. Keep in the fridge until you’re ready to serve. Slice and enjoy nice and cold.

Variations

• More indulgent: swap the biscuits for chocolate biscuits and throw in some chocolate chips.
• Fruity: use other seasonal fruit (cherries, peaches, apricots, melon).
• Lactose-free: use plant-based or lactose-free butter, cheese, cream and yoghurt.
• Freezer-friendly: up to 1 month; thaw in the fridge 2 hours before serving and add the strawberries only at the last minute.

Storage

• In the fridge: up to 3 days, covered with cling film or stored under a cake dome.
• In the freezer: up to 1 month; thaw in the fridge about 2 hours before serving.