Strawberry cheesecake
Item 1 of 1
Few things are as indulgent as a proper cheesecake, and when British strawberries are in season they make the perfect topping. The crunchy base acts as a contrast to the light, fluffy, creamy cheese above it – and best of all, it's incredible simple to put together.
First published in 2019
discover more:
Ingredients
Metric
Imperial
- 200g of hobnob biscuits, or digestives
- 75g of unsalted butter
- 300g of cream cheese
- 300g of mascarpone
- 300g of double cream
- 125g of sugar
- 1/2 vanilla pod, seeds scraped
- 1 lemon, zested
- 400g of strawberries, washed and hulled
- 1 tbsp of sugar
SAVE RECIPE
Equipment
- Food processor
- Food mixer
- 18cm spring-form cake tin
Method
1
Place the biscuits into a food processor and blitz to an even crumb, then stir in the melted butter (you can also place them in a plastic bag and bash them up with a rolling pin)
2
Line an 18cm springform cake tin with greaseproof paper, then pour in the crumb and press down firmly to create a flat, even base. Place in the fridge to set
3
In a stand mixer with a paddle attachment, beat the cream cheese, mascarpone and sugar together until smooth and fluffy (you can also do this by hand in a mixing bowl). Fold in the lemon zest
4
In a separate bowl, whisk the cream to soft peaks and fold in the vanilla seeds
5
Gently fold the cream into the cheese mixture until thoroughly combined. Be careful not to over-mix to ensure a light and fluffy cheesecake
6
Once the base has set, add the cheese mixture and flatten out so you have a nice even surface. Place in the fridge to set for at least 4 hours, or ideally overnight
7
Slice the strawberries into 3–5mm slices and toss with the sugar. This will slightly macerate the strawberries, giving them a glossier appearance and juicier texture
8
Once everything is set and chilled, carefully remove the cheesecake from the cake tin. Arrange the strawberry slices in a spiral, or however you desire
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024