Search

Strawberry Cheesecake with Strawberry Sauce

Make the most of the English strawberries in this no-bake strawberry cheesecake. Serve with strawberry sauce and extra berries for a true taste of summer.

  • Rating
    462 ratings
    Rate this recipe
  • Serves 8-10

  • Prep time 30 mins

    plus chilling
  • Cooking time 10 mins

  • Total time 40 mins

    plus chilling
  • Skill level Easy

  • Prepare ahead yes

Ingredients

For the base:
  • 175g (6oz) digestive biscuits, finely crushed
  • 75g (3oz) butter, melted
For the filling:
  • 225g (8oz) strawberries, hulled and halved
  • 75g (3oz) caster sugar
  • 2 gelatine leaves, softened in cold water
  • 300g (10oz) cream cheese
  • 150ml (1/4 pt) double cream, whipped
  • 150ml (1/4 pt)  natural Greek yoghurt
For the strawberry sauce:
  • 450g (1lb) strawberries, hulled and halved
  • 75g (3oz) caster sugar
  • Juice of ½ lemon
  • Extra strawberries to serve

To make your strawberry cheesecake you will need:

  • a 20cm (8in) springform cake tin, base lined with baking parchment

Tip

You can experiment with different flavours to add to the strawberry sauce. A little black pepper will enhance the flavour and fresh basil works really well with strawberries.

Preparation

  1. Place the biscuits and butter in a bowl, mix well and press into the base of the tin. Chill whilst you make the filling.

  2. For the filling, place the strawberries, 25g (1oz) of the caster sugar and 2 tbsp water in a saucepan and cook on a moderate until the strawberries are very soft. Puree the mixture in a blender and push through a fine sieve back into the saucepan that you cooked them in. Warm the strawberry puree again and when hot, squeeze the excess water from the gelatine leaves and add to the strawberry puree. Swirl the pan to make sure that the gelatine is completely dissolved. Set aside.

  3. Place the cream cheese and remaining sugar in a mixing bowl and beat until smooth. Add the cooled strawberry and gelatine mixture and beat again. Add the yogurt and double cream and fold in until thoroughly combined .  Pour over the biscuit base and chill for a minimum of 6 hours or overnight.

  4. To make the strawberry sauce, place the strawberries, sugar and lemon juice in a bowl and leave to macerate for ½ hour. Puree the strawberries in a blender and push through a sieve. Chill until ready to serve.

  5. To serve the cheesecake, run a round bladed knife around the outside of the tin and release the tin. Transfer the cheesecake to a serving plate. Decorate the top with a few halved strawberries and serve the sauce on the side. Your strawberry cheesecake will keep for 3 days, covered in the fridge.

We're famous for our cheesecakes! Find even more delicious ideas in our best cheesecake recipe round-up, including these triple berry delights