Stick to our step-by-step recipe for this simple no-cook cheesecake – a delicious summer dessert for all occasions
Nutrition and further information
Nutrition: per serving (14)
- kcal 393
- unwanted fat 31g
- saturates 19g
- carbs 23g
- sugars 15g
- fibre 2g
- protein 4g
- salt .7g
- 250g digestive biscuits
- 100g report” data-tooltip-w >butter, melted
Butter is produced when lactic-acid making bacteria are additional to cream and churned to make an…
For the topping
400g punnet of report” data-tooltip-w >strawberries, halved
Once offered in Britain for just a short period in the course of the summer season, strawberries are now a year…
To make the base, butter and line a 23cm loose-bottomed tin with baking parchment. Place the digestive biscuits in a plastic foods bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour in excess of the melted butter. Combine completely right up until the crumbs are fully coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for one hr to set firmly.
Slice the vanilla pod in half lengthways, leaving the tip intact, so that the two halves are even now joined. Holding onto the tip of the pod, scrape out the seeds making use of the back of a kitchen knife.
Spot the cream cheese, icing sugar and the vanilla seeds in a bowl, then beat with an electrical mixer right up until smooth. Tip in the double cream and continue beating right up until the mixture is entirely combined. Now spoon the cream mixture onto the biscuit base, commencing from the edges and functioning inwards, creating sure that there are no air bubbles. Smooth the best of the cheesecake down with the back of a dessert spoon or spatula. Depart to set in the fridge overnight.
Deliver the cheesecake to area temperature about thirty mins prior to serving. To get rid of it from the tin, location the base on prime of a can, then slowly pull the sides of the tin down. Slip the cake onto a serving plate, getting rid of the lining paper and base. Pure half the strawberries in a blender or meals processor with the icing sugar and 1 tsp water, then sieve. Pile the remaining strawberries onto the cake, and pour the pure above the leading.