Strawberries and Cream No Bake Cheesecake
It’s the first week of Wimbledon and strawberries and cream are very much of the moment. This year, strawberries seem to have hit peak ripeness about a week ago, so there is no better time to indulge.
This easy no-bake cheesecake lifts the classic the flavours of strawberries and cream to a new level. A warm, spicy ginger biscuit base lends an extra hit of flavour and the creamy vanilla infused filling is rich and sumptuous. Finished with a succulent fresh strawberry topping, this really is a scrumptious taste of summer indulgence.
Best made a day ahead and decorated just before serving.
Serves: 8-10
Prep time: 15 minutes
Chill time: 5 hours - overnight
You’ll need a 20cm springform baking tin.
Ingredients
250g gingernut biscuits
100g unsalted butter
280ml double cream
600g full fat cream cheese
100g icing sugar
1 tbsp vanilla bean past
500g strawberries
Method
Melt the butter in a pan. Crush the biscuits by placing them in a clean plastic bag and hitting them with a rolling pin until they reach a breadcrumb texture. Pour the biscuits in a bowl and pour over the butter. Combine with a spoon.
Line the base of the springform tin with baking paper and spoon over the biscuit mixture. Press down firmly into the bottom of the tin to form an even layer. Cover the tin with clingfilm and place in the fridge for at least an hour to set.
When you are ready to make the cheesecake, put the cream into a bowl and use an electric whisk to beat to medium stiff peaks. Next put the cream cheese and another large bowl with the sugar and vanilla bean paste and beat together. Fold the whipped cream into the cream cheese mixture to combine. Taste to check the sweetness and adjust if necessary. Remember things taste less sweet when they are very cold.
Spoon 1/3 of the mixture over the biscuit base and carefully smooth over the a spoon or stepped palette knife. Be careful not to leave airpockets. Repeat the process with the remaining mixture 1/3 at a time. Cover with cling film and place in the fridge for a minimum or 4 hours or, ideally, overnight.
When you are ready to serve, hull the strawberries and cut lengthways into quarters. Carefully remove the cheesecake from the tin by releasing the springform tin and setting it on top of an upturned jug. Gently pull the tin down until the cheesecake is left on the base. Put the tin base onto a secure surface and, using a spatula or cake slice, lift the cheesecake from the baking paper and tin base onto your serving dish.
Serve a slice of the cheesecake with some of the strawberries alongside and enjoy with a good helping of Wimbledon on the side.
This will keep for 3 days in the refrigerator covered in cling film.
