Guest chef

Sarah Randell

Our very own food director, and former food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of the delightful baking book, Family Baking and Marmalade; A Bittersweet Cookbook.

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Strawberries and cream no-bake cheesecake

  • Serves 16
  • Prep 20 mins
  • Total time 25 mins, plus chilling
3.6/5 rating (20 votes)
Strawberries and cream no-bake cheesecake
Strawberries and cream no-bake cheesecake

step by step

  • 1Soak the gelatine leaves in water for 10 minutes.
  • 2Whiz 500g of the strawberries in a food processor with the icing sugar. Tip half the purée into a pan and bring to a simmer.
  • 3Squeeze the excess liquid out of the gelatine leaves and stir them into the hot purée to dissolve. Cool until barely warm.
  • 4In a pan, bring the caster sugar and 100ml water to a simmer, stirring until the sugar has dissolved.
  • 5Increase the heat and bubble for 5 minutes until syrupy; leave to cool.
  • 6Whiz the ginger snaps to crumbs in a food processor, then mix in a bowl with the butter and hazelnuts.
  • 7Press the mixture into the base of a 5cm-deep loose-bottomed 20 x 30cm tin.
  • 8In a bowl, mix the cream cheese to soften. In a separate bowl, whip the cream to soft peaks, then fold it into the cream cheese with both strawberry purées and 2 tablespoons of the sugar syrup. Whisk to combine.
  • 9Top the biscuit base evenly with the cream cheese mixture. Chill for at least 4 hours, ideally overnight.Slice the remaining strawberries, toss them in the remaining sugar syrup and spoon over the cheesecake.
  • The cheesecake also works well when made in a 20cm square tin.
  • Recipe photograph by Martin Poole

Get ahead

Make the cheesecake up to 2 days ahead; chill. Remove from the fridge 30 minutes before serving.

You will need

  • 3 leaves Dr Oetker fine-leaf gelatine
  • 800g strawberries, hulled
  • 6 tbsp icing sugar
  • 50g caster sugar
  • 1 x 200g pack ginger snaps
  • 100g butter, melted
  • 75g ready-chopped hazelnuts
  • 2 x 300g packs full-fat cream cheese, at room temperature
  • 150ml double cream

+ Nutritional Information