Strawberry & Vanilla Cheesecake

Strawberry & Vanilla Cheesecake

Summer is upon us, Wimbledon is in full swing, you know what I’m thinking about?? Strawberries! They truly are at their best this time of year, so you should make the most of their juicy beauty!

Let’s face it though, no one wants to put the oven on in the midst of a heatwave, so naturally this is a no bake pud. Hurrah!

Here is what you will need to serve 8.

  • 160g Digestive Biscuits
  • 50g Unsalted Butter
  • 1 x 400g Punnet of Strawberries
  • 350g Philadelphia Original
  • 100g Caster Sugar
  • 2 tsp Vanilla Extract
  • 250ml Greek Yoghurt
  • 1 x 11g Sachet of Powdered Gelatine

Essential Equipment

NOTE: You don’t have to put the strawberries inside the cheesecake if you want to keep it simple. You don’t need to line the sides of the tin for this version, only the base. Follow the recipe as below but don’t put strawberries round the edge of the tin. Simply pour the vanilla cheesecake mix, on it’s own, over the biscuit base and allow to set before topping with sliced strawberries.

Firstly, lightly grease and line the base and sides of the tin with baking paper. (Clear acetate would be best for the sides but it’s not essential.)

In a food processor, blitz the digestive biscuits until fine crumbs form.

Melt the butter either in a small saucepan over a low heat or in the microwave in 15 second bursts. Gradually pour the melted butter into the processor & pulse. The crumbs should just start to clump together.

Press the mixture into the base of the prepared base.

Strawberry & Vanilla Cheesecake

Cut the tops off about 7 or 8 strawberries then slice them in half. Press the strawberries around the edge of the tin, sliced side out, and place into the fridge to chill whilst we prepare the filling.

Strawberry & Vanilla Cheesecake

Pour 3 tbsp of cold water into a small bowl and sprinkle over the gelatine. Place the bowl into a larger bowl that’s filled with a little boiling water.

Stir until the gelatine has completely dissolved then remove the small bowl from the water & leave to one side to cool.

Strawberry & Vanilla Cheesecake

Next, either in an electric stand mixer or a large bowl with an electric hand whisk, beat together the Philadelphia, caster sugar & vanilla extract until smooth.

Strawberry & Vanilla Cheesecake

Pour in the greek yoghurt and mix until smooth again.

Strawberry & Vanilla CheesecakeWhilst still mixing, pour in the gelatine. As soon as it’s all mixed through, pour the filling straight into the prepared tin. Make sure to push the mixture right in between the strawberries.

Strawberry & Vanilla CheesecakeChill the cheesecake for at least 3 hours (or overnight) to set.

Once it’s set, remove from the tin, carefully peel off the baking paper & put on a nice serving plate. Hull & slice the remaining strawberries, then lay them on top to make a pretty pattern.

This cheesecake will last for about 2 days if kept in an airtight container in the fridge.

Strawberry & Vanilla Cheesecake

How beautiful is that?! I’ve always thought that sliced strawberries are so pretty, especially when put on top of an indulgent dessert!

With the addition of greek yoghurt, this cheesecake is pleasantly light and the strawberries make it really refreshing. It is literally the perfect dessert to serve your friends and family at your BBQ’s this Summer!

I hope you enjoyed the post my lovelies, until next time.

Miss KitchenMason

Get a FREE e-cookbook

with impressive, easy recipes

Plus my 5 Most Effective Tips to GUARANTEE Baking Success!

2 thoughts on “Strawberry & Vanilla Cheesecake”

  1. Floortje says:

    That looks fab and with the step by step description something I can definively do. I have a real hate/love relationship with cheesecake… Either I make a cold version that will never set or a warm version that cracks… Come to think of it..I have the same problem (cold version) with panacotta….

    1. Miss KitchenMason says:

      I feel your pain! There’s not much you can do to save a cold cheesecake that won’t set but if you ever get a cracked baked cheesecake, just cover with some fruit/big chocolate curls & dust with icing sugar – no one will ever know!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hi, I’m Emma. Let me help you impress with delicious dishes using my easy recipes, step by step pics, tips & videos.

GET A FREE E-COOKBOOK with impressive, easy recipes...

Plus my 5 Most Effective Tips to GUARANTEE Baking Success!

(Unsubscribe at any time using an email link)

Close

Get a FREE e-cookbook with impressive, easy recipes | Plus my 5 Most Effective Tips to GUARANTEE Baking Success!

Close