Strawberry Cheesecake

Ingredients

• 200 g plain digestive biscuits (finely crushed)
• 100 g unsalted butter (melted)
• 500 g full-fat cream cheese (softened to room temperature)
• 120 g granulated sugar
• 2 tsp vanilla extract
• 300 ml heavy whipping cream (cold)
• 400 g fresh strawberries (hulled; reserve some for decorating)
• 30 g granulated sugar (for the strawberry topping)
• 1 tbsp lemon juice (for the strawberry topping)
• 10 g gelatin powder (optional, for a firmer set; hydrate according to package directions)

Steps

1. 1

   Line the base of a 20 cm / 8-inch springform pan with parchment paper. Crush the biscuits into fine crumbs, using a food processor or a sealed bag and rolling pin.

2. 2

   Add the melted butter to the biscuit crumbs and stir until the mixture is evenly moistened and resembles wet sand.

3. 3

   Press the crumb mixture firmly and evenly into the bottom of the prepared pan. Chill the crust for at least 15 minutes while preparing the filling.

4. 4

   If using gelatin, place it in a small bowl with the amount of cold water specified on its package. Leave it to hydrate, then gently warm it until smooth; do not boil it. Set it aside to cool slightly.

5. 5

   Beat the softened cream cheese, sugar, and vanilla extract in a large bowl until completely smooth and free of lumps. Scrape down the sides of the bowl as needed.

6. 6

   Pour the cold heavy cream into a separate bowl and whip it to soft-to-medium peaks. The cream should hold its shape but remain smooth rather than grainy.

7. 7

   Add the whipped cream to the cream-cheese mixture and fold gently with a spatula until evenly combined. If using gelatin, fold in the slightly cooled gelatin mixture in a thin stream.

8. 8

   Spoon the cheesecake filling over the chilled biscuit crust. Smooth the surface with a spatula, pressing gently to remove large air pockets.

9. 9

   Cover the cheesecake and refrigerate for at least 4 hours, or preferably overnight, until firm enough to slice.

10. 10

    Hull and slice the strawberries. Toss them with the sugar and lemon juice, then leave them for about 10 minutes until they release some juice and become glossy.

11. 11

    When ready to serve, carefully remove the cheesecake from the springform pan. Spoon the strawberry topping over the surface and decorate with the reserved fresh strawberries.

12. 12

    Slice with a sharp knife, wiping the blade between cuts for clean portions. Serve chilled.

Notes

The source description identifies the dessert but does not provide written quantities or instructions; the ingredient amounts and method are a conventional reconstruction of a chilled strawberry cheesecake. Keep refrigerated and consume within 3 days. For cleaner slices, chill overnight and briefly warm the knife before cutting.

Nutrition per serving

• dessert
• no-bake
• chilled
• cheesecake
• strawberry
• vegetarian
• make-ahead
• summer