Ahead of Time British Dairy Dessert Strawberries

Strawberry Summer Cheesecake

Strawberry Summer Cheesecake
Written by Guest

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.

Strawberry Summer Cheesecake

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
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Course: Dessert, Picnic
Cuisine: British
Keyword: Biscuits, Dairy, Dessert, Fruit
Prep Time: 40 minutes
Total Time: 40 minutes
Servings: 8 people
Calories: 3371kcal

Ingredients
 

Instructions

  • Place the digestive biscuits (or similar) in a plastic food bag. Using a rolling pin break the biscuits into crumbs.
  • 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.
  • 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.
  • Pour in the double cream and continue mixing until completely combined.
  • 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.
  • 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