Strawberry Cheesecake

If you're thinking of throwing a summer dinner party, this Pink Strawberry Cheesecake is the perfect desert to have as an impressive centrepiece!

From the talented bunch at BBC Good Food we bring you this scrumptious cheesecake recipe! It's the perfect way to end a meal or to have as a treat at your summer dinner party! Don't be put off with the amount of steps it takes to make this fantastic, believe us, it's worth the hassle! You won't have tasted anything that can compare to it!

This delicious recipe can be found on the BBC Good Food website!

Photo by AnneCN (view original here)



For the Base

  • 200g digestive biscuit
  • 100 unsalted butter, melted

For the Filling 

  • 3 sheets of leaf gelatine
  • 142ml carton single cream 
  • 300g full-fat soft cheese
  • 100g golden caster sugar
  • finely grated zest of half a lemon
  • 3 tbsp lemon juice
  • 300g strawberry, hulled and chopped 
  • 142ml carton whipping or double cream
  • 1 medium egg white 

For the Sauce

  • 250g strawberries, hulled and chopped, plus about 200g/8oz extra to decorate 
  • finely grated zest of half a lemon 
  • 3 tbsp lemon juice 
  • 2 tbsp golden caster sugar, or more to taste


Step 1 - Seal the biscuits in a plastic bag and crush them to fine crumbs with a rolling pin.

Step 2 - Tip into a bowl and stir in the melted butter, mixing thoroughly so that all the crumbs are soaked.

Step 3 - Tip the mixture into your 24cm Springform Cake Tin and press down with the back of a metal spoon to make an even layer over the bottom of the tin. Chill in the fridge while you make the filling.

Step 4 - Submerge the gelatine leaves in a dish of cold water, and leave to soak and soften for 5 minutes. 

Step 5 - Pour the single cream into a pan and bring just to the boil, then take off the heat.

Step 6 - Take the gelatine leaves out of the water, give them a good squeeze to get rid of the excess water, and stir one by one into the cream (they will dissolve instantly). Leave to cool for a few minutes.

Step 8 - Beat the cheese in a bowl with the sugar, lemon zest and juice until smooth and creamy. 

Step 9 - Mix in the cream and gelatine mixture and the chopped strawberries. 

Step 10 - In another bowl, lightly whip the whipping cream or double cream so it falls in soft peaks, then fold it into the strawberry mixture.

Step 11 - Whisk the egg white in a clean bowl until it forms stiff peaks, then fold gently into the cheese mixture. Pour into the cake tin and smooth down lightly. Chill for at least 2 1/2 hours until set. 

Step 12 - To make the sauce, blitz all the ingredients in a food processor or blender. 

Step 12 - Taste and add more sugar if needed, then pour into a jug and keep in the fridge until you're ready to serve. (Both cheesecake and sauce can be made a day ahead). 

Step 13 - To serve, run a knife between the cheesecake and the tin to loosen it, remove it from the tin, then take it off its base and put it on a serving plate. Halve the extra strawberries lengthways, pile them in the middle and serve with the jug of sauce.

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