I had a lot of strawberries at home, and I wanted to use them up before they go bad. A good friend of ours has recently just been discharged from hospital, and I thought a wonderful cheesecake would add a little ‘sweetness’ in his life and help him with his recovery. This particular cheesecake is a no-bake cheesecake, and it is very easy to make, unlike the usual traditional cheesecake.
You can replace the homemade strawberry compote with one you can buy from the store – as long as it says it’s a ‘conserve’ it should work fine. Alternatively, you can also use other fruits that suit your fancy – cherries or apricots go really well with this cheesecake!
- 125g of digestive biscuits
- 75g of butter, soft
- 300g of cream cheese
- 75g of icing sugar
- 1 tsp of vanilla extract
- 1/2 tsp of lemon juice
- 250ml of cream (preferably one that says ‘patisserie cream’. Double cream works fine, too.)
- A few fresh strawberries, washed, cleaned and sliced into 2 (optional)
- In a food processor, blitz the digestive biscuits until it turns into crumbs. Add the butter, and blitz again until it’s all mixed (the mixture will clump)
- Press this mixture into the bottom of a 20cm springform tin (or, one of those foil cases like I do, if you don’t have one on hand). You can also layer a few sliced strawberries on top of the crumbs (optional!).
- In a big bowl, beat the cream cheese, icing sugar, vanilla extract and lemon juice until smooth.
- In a separate bowl, lightly whisk the cream for a few minutes.
- Fold the cream into the cream cheese mixture.
- Spoon the cheesecake mixture onto the biscuit base, and smooth with a spatula.
- Cover with clingfilm, and refrigerate for at least 3 hours, or overnight.
- Just before serving, spoon and spread the strawberry conserve/compote on top of the cheesecake.
- Slice, and serve!
- 250g of fresh strawberries, cleaned and cut into small pieces
- 75g of caster sugar
- 3-4 tablespoons of water
- Place all the ingredients in a pot, and boil gently until thick and gooey.
- Leave to cool. The syrup will thicken when cool.