A couple of weeks ago, Ruby-Roo turned six. She’s a sophisticated little lady, and when I asked her what kind of cake she wanted, she firmly told me strawberry cheesecake.
In our house, when it’s someone’s birthday, they get to choose what we eat that day. It doesn’t matter what it is, it’s their day, and they get it. As well as cheesecake, Ruby asked for homemade dough balls with garlic butter, and chicken nuggets and chips. We went out for ice cream for lunch, and I can’t remember what she had for breakfast, but I imagine it was something she wouldn’t normally get offered.
I’d never made a strawberry cheesecake before, but I figured it couldn’t be all that hard. I had a look on Pinterest, found a few recipes I liked the look of, and put them all together and made an epic mishmash of strawberry deliciousness. And it was good. More so after a day or so, so if you do make this, make it up a little in advance. And don’t scrimp on the nutella in the base. You really won’t regret it.
To make this (no bake) strawberry cheesecake, you will need:
For the base:
200 – 250g of plain digestive biscuits – approx half a large packet
2tbsp melted butter
For the cheesecake filling:
500g of FULL FAT cream cheese. It MUST be full fat, and it needs to be at room temp. 500g equates to 2 packets of cream cheese.
2 punnets of strawberries
300mls double cream
icing sugar – to taste
First make the base. In a food processor blitz the biscuits to crumbs. If you don’t have a food processor, then put the biscuits in a plastic food bag, seal and bash with a rolling pin. It’s very satisfying.
Add the melted butter and the nutella and pulse to combine. It helps if you do have a food processor for this bit, but if not, just mix thoroughly with a spoon. Press the biscuit-nutella mixture into the bottom of a loose based or springform tin, making sure there is a little lip of base that is slightly deeper around the edges. Refrigerate for at least 2 hours. I use a 20cm springform cake tin for this.
When the base is nice and solid, it’s time to make the filling. This isn’t a baked cheesecake, and whilst it does hold its shape and set a little as the cream and cheese become stiff in the fridge, it’s soft and easiest cut when cold. If you wanted neat portions, I would probably put the cake into the freezer for an hour or so.
Beat the room temperature cream cheese with icing sugar, until it’s as sweet as you like. Beat the cream to soft peaks and fold this in to the cream cheese.
Hull a punnet of strawberries, and blend to a smooth puree. Fold this into the cream and cheese mix and taste. If you think it needs more icing sugar, add some. I found at this point, the strawberries made it sweet enough. Pour over the base and smooth out with a spatula. Cover with cling film and return to the fridge for a further few hours.
To make the strawberry garnish, remove the green tops, and slice up finely. Arrange the cut strawberries prettily over the top of the cheesecake, and dust with a little more icing sugar. This will make the strawberries all glossy and add just a little extra sweetness.