Classic strawberry cheesecake
A no-bake strawberry cheesecake on a base of crushed Digestive biscuits, and topped with an easy homemade strawberry jam sauce.
Per serving: 583kcals, 45.2g fat (24.4g saturated), 41.8g carbs, 24.7g sugars, 4.8g protein, 0.9g fibre, 0.408g sodium
|
Prep: Cook: |
30 minutes 15 minutes (plus four hours inactive) |
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| Difficulty: | Easy | |
| Serves: | 8-10 slices |
| Ingredients |
|---|
| 200g strawberries, hulled and sliced, plus extra to decorate |
| 50g caster sugar |
| 400g Digestive biscuits, crushed |
| 200g butter, melted |
| 1 x 135g packet of strawberry jelly |
| 4 tbsp boiling water |
| 200g full-fat cream cheese |
| 400ml double cream |
| To decorate: |
| Whipped cream |
directions
- Combine the strawberries and sugar in a saucepan over a medium heat. Bring to a gently simmer and cook, stirring frequently, for 10-15 minutes until the sugar has dissolved and the sauce is thick and jam-like. Remove from the heat and leave to cool.
- Stir the biscuits and butter in a bowl until it resembles wet sand. Press into the bottom of a 23cm springform tin. Refrigerate for 30 minutes to set.
- Place the jelly in a bowl and pour over the water, stirring to dissolve. Set aside and leave to cool slightly.
- Use an electric whisk to beat the cream cheese with half of the strawberry jam mixture for 3-5 minutes until combined.
- Beat in the cream and jelly mixture until incorporated.
- Pour the mixture into the biscuit base and allow to set in the fridge for at least four hours, or overnight if possible.
- Remove the ring from around the sides of the cheesecake and transfer to a serving plate. Top with the remaining strawberry jam mixture, fresh strawberry slices and whipped cream.
