Strawberry Drizzle Cheesecake

This Strawberry Drizzle Cheesecake is a creamy, indulgent dessert with a crunchy biscuit base and a vibrant strawberry drizzle that adds a touch of fruity sweetness. Perfect for any occasion, it’s a dessert that’s as beautiful as it is delicious.

Prep Time 20

Cook Time 1

Chilling 2

Total Time 3 20

Servings Slices

Ingredients

For the base:

200 g digestive biscuits or similar crushed
75 g unsalted butter melted

For the filling:

600 g cream cheese softened
150 g caster sugar
200 ml double cream
3 large eggs free range
1 tsp vanilla extract
1 tbsp lemon juice

For the strawberry drizzle:

Instructions

Prepare the Base:

Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and rolling with a rolling pin.
200 g digestive biscuits, 75 g unsalted butter
Mix the crumbs with the melted butter until fully combined. Press the mixture into the base of a 23cm (9-inch) springform tin, ensuring it’s evenly spread and compact.
Chill in the fridge while you prepare the filling.

Make the Filling:

Preheat your oven to 160°C (140°C fan) or 325°F. In a large bowl, beat the cream cheese and sugar until smooth.
600 g cream cheese, 150 g caster sugar
Add the double cream, eggs, vanilla extract and lemon juice, mixing until fully incorporated. Pour the mixture over the chilled base and smooth the top.
200 ml double cream, 3 large eggs, 1 tsp vanilla extract, 1 tbsp lemon juice

Bake:

Place the tin on a baking tray and bake in the preheated oven for 50-60 minutes, or until the cheesecake is set but still slightly wobbly in the centre.
Turn off the oven, leave the door slightly ajar, and let the cheesecake cool in the oven for about an hour.
Once cooled, transfer to the fridge and chill for 4-6 hours or overnight.

Make the Strawberry Drizzle:

While the cheesecake is chilling, make the strawberry drizzle. Blend the strawberries, sugar and lemon juice in a blender until smooth. For a smoother consistency, strain the purée through a fine sieve to remove seeds. Chill the drizzle until ready to serve.
250 g fresh strawberries, 50 g caster sugar, 1 tbsp lemon juice

Serve:

Remove the cheesecake from the tin and transfer to a serving plate. Drizzle the strawberry purée over the top, allowing it to cascade down the sides. Slice and serve with extra drizzle if desired. Now sit down and enjoy your Strawberry Drizzle Cheesecake, you've earnt it.

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