Strawberries and cream no-bake cheesecake
Serves: 16
Prep time: 20 minsTotal time: 
Recipe photograph by Martin Poole
Strawberries and cream no-bake cheesecake
Serves: 16
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
391Kcal
Fat
33gr
Saturates
19gr
Carbs
21gr
Sugars
16gr
Fibre
1gr
Protein
3gr
Salt
0.4gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 3 leaves Dr Oetker fine-leaf gelatine
- 800g strawberries, hulled
- 6 tbsp icing sugar
- 50g caster sugar
- 1 x 200g pack ginger snaps
- 100g butter, melted
- 75g ready-chopped hazelnuts
- 2 x 300g packs full-fat cream cheese, at room temperature
- 150ml double cream
Step by step
Get ahead
Make the cheesecake up to 2 days ahead; chill. Remove from the fridge 30 minutes before serving.
- Soak the gelatine leaves in water for 10 minutes.
- Whiz 500g of the strawberries in a food processor with the icing sugar. Tip half the purée into a pan and bring to a simmer.
-
Squeeze the excess liquid out of the gelatine leaves and stir them into the hot purée to dissolve. Cool until barely warm.TipThe cheesecake also works well when made in a 20cm square tin.
- In a pan, bring the caster sugar and 100ml water to a simmer, stirring until the sugar has dissolved.
- Increase the heat and bubble for 5 minutes until syrupy; leave to cool.
- Whiz the ginger snaps to crumbs in a food processor, then mix in a bowl with the butter and hazelnuts.
- Press the mixture into the base of a 5cm-deep loose-bottomed 20 x 30cm tin.
- In a bowl, mix the cream cheese to soften. In a separate bowl, whip the cream to soft peaks, then fold it into the cream cheese with both strawberry purées and 2 tablespoons of the sugar syrup. Whisk to combine.
-
Top the biscuit base evenly with the cream cheese mixture. Chill for at least 4 hours, ideally overnight.
Slice the remaining strawberries, toss them in the remaining sugar syrup and spoon over the cheesecake.
