Sunny Strawberry Cheesecake

Sunny Strawberry Cheesecake is a dessert that I always enjoy. The fresh strawberries with a cream cheese filling with a vanilla hit on a biscuit base is always perfect. Served as a dessert/pudding, it is a brilliant recipe to end a meal with. I like to prepare it in advance and serve on a hot day straight from the fridge.

Sunny Strawberry Cheesecake

My favourite dessert. Full of flavour, colour and freshness.

4.87 from 107 votes

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Course: Dessert

Cuisine: British

Keyword: Biscuits, Dairy, Fruit, Strawberry

Cook Time: 25 minutes minutes

Chilling: 12 hours hours

Total Time: 12 hours hours 25 minutes minutes

Servings: 10 Slices

Calories: 705kcal

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Ingredients

 

MetricImperial

Base Ingredients

• 425 g digestive biscuits crumbed
• 65 g sugar granulated
• 115 g unsalted butter

Filling Ingredients

• 300 g double cream
• 100 g sugar granulated
• 60 g sour cream
• 700 g cream cheese
• 15 g confectioners sugar
• ½ medium lemon juice only
• 1 tsp vanilla extract
• 280 g strawberries sliced/diced

Instructions

• Place the biscuits into a large freezer bag and remove the air before sealing. Using a rolling pin bash the biscuits until they are small even crumbs. Alternatively, place the biscuits into a food processor and blitz but its less fun.
  425 g digestive biscuits
• Transfer the crumbs into a mixing bowl with the butter and sugar and stir to combine.
  65 g sugar, 115 g unsalted butter
• Put the mixture into a serving dish (I use a 9” crinkle dish) and gently press down along the base and up the sides.
• In a mixing bowl add the double cream and whisk until you achieve stiff peaks.
  300 g double cream
• Using a separate mixing bowl, add the cream cheese and sugar and lightly whisk until lovely and smooth.
  700 g cream cheese, 100 g sugar
• Add the sour cream, confectioners’ sugar, lemon juice and vanilla extract to the mixing bowl and whisk again until thoroughly combined.
  60 g sour cream, 15 g confectioners sugar, ½ medium lemon, 1 tsp vanilla extract
• Using a soft spatula, fold the whisked cream gently into the mixing bowl combining the filling ingredients. Be gentle as you want it to be airy and light.
• Transfer the mixture into the now cooled base.
• Using a thin knife, run it around the edge of the pan to release the cheesecake from the dish.
• Once cool cover with clingfilm and place in the fridge for at least 4 hours but ideally overnight.
• When ready to serve, sprinkle the chilled chopped strawberries over the cheesecake and enjoy.
  280 g strawberries

Nutrition

Calories: 705kcal | Carbohydrates: 59g | Protein: 8g | Fat: 50g | Saturated Fat: 28g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 133mg | Sodium: 451mg | Potassium: 255mg | Fiber: 2g | Sugar: 34g | Vitamin A: 1711IU | Vitamin C: 20mg | Calcium: 135mg | Iron: 2mg