Ahead of TimeBritishDairyDessertStrawberries

Strawberry Summer Cheesecake

Strawberry Summer Cheesecake is an absolute must in my household. On a hot summer day having a chilled cheesecake cools everything perfectly. It is a collection of simple ingredients such as Digestive Biscuits, Soft Cheese, vanilla pod amongst others. They all play a part to make this a perfect dessert. It never last long.

Summer Strawberry Cheesecake Recipe - TheRecipe.Website

Strawberry Summer Cheesecake

A very simple refreshing cheesecake made in only a few steps but looks as if it has taken an age.
4.73 from 81 votes
Print Facebook Pinterest Twitter Add to Collection
Course: Dessert, Picnic
Cuisine: British
Keyword: Biscuits, Dairy, Dessert, Fruit, Strawberry, Summer Strawberry Cheesecake
Prep Time: 40 minutes
Total Time: 40 minutes
Servings: 8 people
Calories: 3371kcal

Equipment

  • Glass Bowls
  • Spatula
  • Springform Tin

Ingredients
 

Instructions

  • Place the digestive biscuits (or similar) in a plastic food bag. Using a rolling pin break the biscuits into crumbs.
    250 g digestive biscuits
  • Pour the crumbs into a large glass bowl and carefully pour the melted butter over. Using a spatula, mix the biscuits and the butter thoroughly until the crumbs are coated.
    100 g butter
  • Line a baking tin (with removable bottom/sides) with parchment paper/ I use a little bit of butter to hold the paper in place. Pour the mixture into the prepared tin and press firmly down to create a level base.
  • Place in the fridge for 1 hr to set firmly.
  • Whilst the tin is in the fridge, slice the vanilla pod lengthways and remove the seeds
  • Place the cream cheese, icing sugar and the vanilla seeds into a bowl and blend with a hand mixer or larger if available. Stop when the mixture is fully combined and lovely and smooth.
    600 g full fat soft cheese, 100 g icing sugar, 1 whole vanilla pod
  • Pour in the double cream and continue mixing until completely combined.
    284 ml double cream
  • Remove the chilled tin from the fridge and spoon the mixture onto the biscuit base. Use the spatula to smooth the top of the cheesecake.
  • I leave the cheesecake in the fridge for as long as possible even overnight.
  • Carefully remove the cheesecake from the tin either by unclipping and removing the sides or by placing the tin on a can and gradually lower the sides. Depends which sort you have.
  • With about a third of the strawberries with the icing sugar and a drop of cold water (if needed), place them in a bowl and mush up with a folk for added texture. With the remaining strawberries, slice them into halves or quartes or a mix and put them on top of the cheesecake.
    400 g strawberries, 25 g icing sugar
  • Add the mushed strawberries mix on top.
  • Enjoy.

Nutrition

Calories: 3371kcal | Carbohydrates: 356g | Protein: 27g | Fat: 213g | Saturated Fat: 121g | Cholesterol: 604mg | Sodium: 2021mg | Potassium: 1163mg | Fiber: 15g | Sugar: 220g | Vitamin A: 6674IU | Vitamin C: 237mg | Calcium: 333mg | Iron: 11mg

Related posts

Sausage and Apple Casserole

Mama K

Leftover Turkey and Ham Wraps

Guest

Best Blueberry Muffins

Guest User

Easy Tiramisu

Kate thecook

How to Cook Asparagus

Guest

Homemade Sriracha

Admin
4.73 from 81 votes (81 ratings without comment)

Leave a Comment