Strawberry & Custard Creams Cheesecake
Easy
We’ve swapped out traditionally used Digestives biscuits for Custard Creams to make the crust on this delicious strawberry cheesecake. It’s creamy, it’s sweet, it’s bursting with the flavour of strawberries, and it’s no-bake. This cheesecake needs to set overnight.
PREP IN
45 MIN
SERVE
6-8
Strawberry & Custard Creams Cheesecake
Easy
PREP IN
45 MIN
SERVE
6-8
Introduction
We’ve swapped out traditionally used Digestives biscuits for Custard Creams to make the crust on this delicious strawberry cheesecake. It’s creamy, it’s sweet, it’s bursting with the flavour of strawberries, and it’s no-bake. This cheesecake needs to set overnight.
Ingredients
- 200g custard cream biscuits
- 75g butter, melted
- +-10 strawberries
- 225g strawberries (some of this will be made up with offcuts)
- 100g icing sugar
- 1 tsp vanilla extract
- 600g full fat cream cheese, chilled
- 250ml double cream, chilled
- To decorate
- +- 5 strawberries, cut in halves
- 3-4 custard cream biscuits, cut in halves
FOR THE CRUST:
FOR THE FILLING:
Method
- 1. Line the bottom of a 20cm (8 inch) round springform cake tin with parchment paper.
- 2. For the crust, blend the custard creams in a food processor until ground to crumbs. Alternatively, place in a strong freezer bag and crush with a rolling pin or heavy saucepan.
- 3. Pour crumbs into a bowl and add the melted butter. Mix until all the crumbs are coated.
- 4. Spoon the mixture into prepared cake tin and press down firmly with the back of a large spoon until evenly spread in a smooth layer.
- 5. Chill in the fridge until needed.
- 6. While crust is chilling, slice the 10 strawberries into 4 slices from base to tip. (Start by cutting in half, then slice each half into 2.)
- 7. Using the inner larger slices of strawberry, arrange a ring of the slices around the edge of the baking tin (reserve the smaller offcuts for the filling.)
- 8. For the filling, weigh the offcut slices of strawberry in a small bowl then add more strawberries for a total weight of 225g.
- 9. Transfer strawberries to a food processor then add the icing sugar and vanilla. Blend to a smooth purée. Set aside.
- 10. In a large bowl, beat the cream cheese with an electric mixer until mostly smooth, then add the strawberry purée and mix to combine.
- 11. Add the double cream, then mix on slow speed just until combined, then increase speed to max and whisk until mixture has thickened and peaks hold their shape, 3-4 minutes.
- 12. Spoon the cheesecake mixture into the prepared tin over the crust, then spread out gently to the edges, making sure the outside ring of strawberries stays in place. Tip: You can lightly tap/drop the tin onto a dishtowel on your counter to make sure the mixture settles into all the gaps and air bubble rise to the surface.
- 13. Smooth the top of the cheesecake with a spatula then refrigerate overnight.
- 14. To un-mould, run a sharp knife around the side of the cheesecake then unclip and remove the outer ring of the cake tin. Gently work a spatula underneath the base and then slide the cheesecake onto a serving plate.
- 15. Decorate with strawberries and custard creams.
- 16. Store in the fridge for up to 3 days.
