Strawberry cheesecake

Strawberry cheesecake

There's no baking in this classic strawberry cheesecake recipe, so it's super easy for anyone to make.

By , 21 September 2015
Strawberry cheesecake
  • Ready in: 280 mins
  • Serves: 10
  • Price: 61p per serving
Nutritional Info
Each 140g serving contains
  • Fat high
  • Saturates high
  • Sugars med
  • Salt med
  • Energy 1470KJ 351KCAL
of your reference intake.
Typical energy values per 100g: 1050kJ/251kcal.
  • 100g melted butter
  • 150g crushed digestive biscuits
  • 400g Asda Lighter Soft Cream Cheese
  • 454g punnet Asda Fresh Strawberries, washed and hulled
  • 200ml Asda Double Cream, thickly beaten
  • 1 tsp vanilla extract
  • 75g caster sugar
  • ½ a lemon, juice of
  • Line a 20cm springform tin with a circle of greaseproof paper. Run a strip of greaseproof paper around the inside of the tin.

  • Mix the melted butter with the biscuit crumbs and press into the bottom of the prepared tin. Chill until needed.

  • Cut half the strawberries into slices or halves and arrange around the edge of the tin, so the cheesecake will look attractive when served.

  • In a large bowl, beat the cream cheese, sugar, vanilla extract and lemon juice until they reach a smooth consistency. Add the double cream (beaten) and combine well.

  • Pour a little of the filling mixture over the base, add a few more strawberries so you have a layer, and cover with the remaining filling. Cover with cling film and chill well.

  • Just before serving, prepare the remaining strawberries and use to decorate the top of the cheesecake. Remove the cheesecake from the tin.

  • Because this cheesecake does not contain gelatine, it will take a while to set - allow 4-5 hours or, ideally, leave overnight. Best served straight from the fridge.