I baked a variation of this strawberry cheesecake at the weekend. It’s based on this BBC Good Food cheesecake, plus some extra lemon juice, and a smattering of blueberries for some very patriotic colours (if you live in the UK, USA, France etc).
At first, I was afraid it was too rich. But it just needed more time in the fridge to set properly, and for the flavours to mingle and settle. It was a little tricky to cut tidily.If you want to cut it into small slices for a crowd, it might be better to add the fresh fruit and coulis onto each slice after cutting. I’m keen on trying more no-bake cheesecake recipes out there, they’re just perfect for a sunny weekend.
Photo credits and Photoshop wizardry for this cheesecake again go to A.
Also a big thank you to all my readers! This week, I finally crossed the 100 followers mark, and am so excited to have such a wonderful following of fellow cake enthusiasts. It means a lot to me. 🙂
Summer Berry Cheesecake
Adapted from BBC Good Food
For the base and filling:
- 250g digestive biscuits
- 125g salted butter
- 600g cream cheese
- 284ml double cream
- 100g icing sugar
- 1 tbsp vanilla extract
- the juice of 1/2 lemon
For the topping:
- 400g fresh strawberries
- sprinkling of blueberries
- 1 heaped tbsp icing sugar
Make the biscuit base first. Crush the biscuits to crumbs. Melt the butter and mix the two together so the consistency is like wet sand, then press into the base of a 20cm cake tin. Put in the fridge to chill.
Make the cream cheese filling next. Beat together the cream cheese, icing sugar and double cream until thickened and able to hold its own shape. Beat in vanilla extract and lemon juice, adjusting to taste if needed. Spread over the biscuit base, smoothing the top, and return to the fridge to chill overnight.
Chop the strawberries into halves. Take one quarter of the strawberries and blend to a purée then sieve through to remove the seeds. Add a tbsp icing sugar, and set to one side.
Unmould the chilled cheesecake from the tin. Arrange the remaining chopped strawberries and blueberries on top, then drizzle with the strawberry purée and serve. Tada!