Recipes
Strawberry cheesecake
There's no baking in this classic strawberry cheesecake recipe, so it's super easy for anyone to make
There's no baking in this classic strawberry cheesecake recipe, so it's super easy for anyone to make
(399 votes)
Cook: 5 Hours 30 Mins
Serves: 10
Price: 61p per serving
Nutritional Information
Each 140g serving contains
Energy
1469kj
351kcal
1469kj
351kcal
18%
Fat
26.6g
26.6g
High
38%
38%
Saturates
15.4g
15.4g
Med
77%
77%
Sugars
13.7g
13.7g
High
15%
15%
Salt
0.70g
0.70g
Med
12%
12%
of your reference intake.
Typical energy values per 100g:
1049kj/251kcal
Typical energy values per 100g:
1049kj/251kcal
Ingredients
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
Method
1
Line a 20cm springform tin with a circle of greaseproof paper. Run a strip of greaseproof paper around the inside of the tin.
2
Mix the melted butter with the biscuit crumbs and press into the bottom of the prepared tin. Chill until needed.
3
Cut half the strawberries into slices or halves and arrange around the edge of the tin, so the cheesecake will look attractive when served.
4
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.
5
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.
6
Just before serving, prepare the remaining strawberries and use to decorate the top of the cheesecake. Remove the cheesecake from the tin.
7
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.