Strawberry cheesecake with strawberry sauce recipe
Make the most of the English strawberries in this no bake cheesecake. Serve with strawberry sauce and extra berries for a true taste of summer.
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Rating
13 ratingsRate this recipe
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Serves 8-10
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Prep time 30 mins
plus chilling -
Cooking time 10 mins
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Total time 40 mins
plus chilling -
Skill level Easy
- Prepare ahead yes
Ingredients
- 175g (6oz) digestive biscuits, finely crushed
- 75g (3oz) butter, melted
- 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
- 450g (1lb) strawberries, hulled and halved
- 75g (3oz) caster sugar
- Juice of ½ lemon
- Extra strawberries to serve
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
Place the biscuits and butter in a bowl, mix well and press into the base of the tin. Chill whilst you make the filling.
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.
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.
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.
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. The cheesecake will keep for 3 days, covered in the fridge.
summer Recipes
cheesecake Recipes
jubilee Recipes
strawberry Recipes
