Home Life & Style ‘Easy’ strawberry cheesecake makes a ‘stunning’ summer pudding – recipe

‘Easy’ strawberry cheesecake makes a ‘stunning’ summer pudding – recipe

There’s nothing more satisfying than cutting into a slice of homemade cheesecake, especially when it turns out perfectly.

With this foolproof BBC Good Food recipe, it’ll be hard to get it wrong, and with more than 490 five-star reviews, it seems this is a lot of people’s go-to in the summer.

The recipe notes said: “Learn how to make a cheesecake with our easy step-by-step recipe.

“Topped with fresh strawberries and a strawberry purée, it makes for a stunning summer dessert.”


For the cheesecake:

250g digestive biscuits

100g butter, melted

One vanilla pod

600g full-fat soft cheese

100g icing sugar

284ml pot of double cream

For the topping:

400g punnet of strawberries, halved

25g icing sugar


To make the base, butter and line a 23cm loose-bottomed in with baking parchment before putting the digestives into a plastic food bag and crushing them up.

Transfer the crumbs into a bowl and pour over the melted butter, mixing thoroughly until the crumbs are completely coated.

Tip them into the lined tin and press down firmly in the case to create an even layer, making sure they are compact.

Chill the crushed biscuits in the fridge for one hour to set firmly. In the meantime, it’s time to make the filling.

Slice the vanilla pod in half lengthways, scraping out the seeds using the back of a kitchen knife.

Pour the double cream into a bowl and whisk with an electric mixer until soft peaks. 

Place the soft cheese, icing sugar and vanilla in a separate bowl, beating for two minutes until soft and slightly thick.

Tip in the double cream and fold it into the soft cheese mix. The consistency should be thick enough to hold its shape when a spoon is tipped upside down.

Spoon this mixture onto the biscuit case, smoothing down the top and chilling in the fridge overnight.

Before serving, bring the cheesecake up to room temperature and purée half of the strawberries in a blender with the icing sugar and one teaspoon of water before sieving. 

Pile the remaining strawberries onto the cheesecake, and pour the purée over the top before serving.


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