This website uses cookies. By continuing to browse the website, you are agreeing to our use of cookies as detailed in our privacy policy.
Back
Back
Strawberry Cheesecake
This no-bake cheesecake is perfect to quickly make ahead before enjoying
|
Serves |
10-12 |
|
Prep time |
30 minutes |
|
Cook time |
4 hours |
This berry delicious dessert will delight your guest’s sweet tooth, but please you even more with this almost effortless recipe.
Ingredients
| 200g | digestive biscuits |
| 1/2 tsp | ground cinnamon (optional) |
| 100g | butter, melted |
| 200ml | double cream |
| 200ml | soft cheese |
| 3 tbsps | strawberry jam |
| 2 tbsps | caster sugar |
| 1 punnet | strawberries |
Method
1. Line the base of a round spring tin with a circle of grease-proof paper.
2. Place the digestive biscuits in a small sealed
bag and crush until fine granules.
3. Pour into a bowl, and mix this with the cinnamon and
butter until fully coated.
4. Press the biscuit mix firmly down into the tin
and refrigerate while you make the filling.
5. Whip the cream until soft peaks, then fold this into
the soft cheese along with the sugar and jam until well combined.
6. Cover the creamy mixture over the biscuit base and
refrigerate for at least four hours.
7. Carefully remove from the tin and decorate how
you like with fresh strawberries.
Chef’s tips
Mix it up with any jam and topping of your choice!