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.
I love the summer for the heat, swimming and chilled cheesecake, especially when fresh strawberries are involved. I have always had a soft spot for desserts that can be prepared ahead of time and then simply brought out of the fridge when everyone is ready. This Strawberry Summer Cheesecake is exactly that sort of dessert. It looks impressive, tastes wonderfully fresh and, best of all, it does not require the oven.
I particularly enjoy making this cheesecake when the weather starts to warm up. After spending time preparing a meal, the last thing I want is to turn the kitchen into another hot room by switching on the oven for dessert. Instead, this cheesecake can be made earlier in the day and left quietly chilling until it is needed. That makes it especially useful for family lunches, summer gatherings and relaxed weekend meals.
The biscuit base provides a lovely contrast to the creamy topping. Digestive biscuits work beautifully here because they have just enough sweetness without competing with the strawberries. Once combined with melted butter, the crumbs form a firm base that holds everything together while still giving a satisfying little crunch. I always take a little extra time pressing the mixture down evenly because it makes cutting and serving the finished cheesecake much easier.
The creamy filling is where this dessert really comes together. Full-fat soft cheese gives the cheesecake its richness, while double cream helps create that wonderfully smooth texture. Vanilla adds another layer of flavour, and although it might seem like a small addition, I think it makes a noticeable difference. It gives the filling a gentle warmth that works particularly well with fresh fruit.
However, it is the strawberries that make this dessert feel like summer. Fresh strawberries bring colour, sweetness and a little acidity, which helps balance the richness of the cream cheese mixture. Some of the fruit can be lightly mashed with icing sugar to create a rustic strawberry topping, while the remaining strawberries can be arranged over the cheesecake. I rather like this approach because it looks homemade rather than overly precise.
When teaching someone how to make cheesecake for the first time, I always point out that patience is just as important as the ingredients. The biscuit base needs enough time in the fridge to firm up, and the completed cheesecake benefits from plenty of chilling time too. Although it can be tempting to cut into it as soon as it looks ready, leaving it in the refrigerator for longer makes a real difference to the texture.
Another advantage is that this is a dessert you can prepare without rushing. I often make it the day before if I know I have guests coming. That leaves the kitchen clear on the day itself, and there is something rather satisfying about opening the fridge and discovering that dessert is already taken care of.
It is also a wonderfully adaptable cheesecake. If strawberries are particularly sweet, the amount of added sugar can be kept modest. Likewise, you can vary the way the fruit is presented depending on the occasion. Halved strawberries give it a classic appearance, while smaller pieces create a more casual, family-style dessert.
For me, the real pleasure comes when the cheesecake is finally served. The knife slips through the creamy filling and biscuit base, revealing the layers underneath. Then comes the combination of cool vanilla cheesecake, buttery biscuit and juicy strawberries. It is rich enough to feel like a proper treat, yet the fresh fruit keeps every mouthful tasting bright.
This is also one of those desserts that tends to disappear surprisingly quickly. I have made plenty of puddings over the years, but chilled cheesecakes always seem to attract people back for another slice. Perhaps it is the combination of textures, or maybe it is simply the appeal of strawberries and cream in cheesecake form.
This Strawberry Summer Cheesecake is certainly worth keeping in your collection. It is straightforward enough for a relaxed family dessert, yet attractive enough to serve when you have friends around. Most importantly, it proves that a memorable homemade dessert does not need to be complicated. Sometimes a few good ingredients, a little patience and plenty of chilling time are all you need.
Strawberry Summer Cheesecake
Equipment
Ingredients
- 250 g digestive biscuits
- 100 g butter melted
- 1 whole vanilla pod
- 600 g full fat soft cheese
- 100 g icing sugar
- 284 ml double cream
- 400 g strawberries halved
- 25 g icing sugar
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.
1 comment
Looks brilliant and tastes heavenly.