Ingredients
Scale
For the base:
- 200g digestive biscuits (or graham crackers), crushed
- 100g unsalted butter, melted
For the cheesecake filling:
- 400g cream cheese, softened
- 100g powdered sugar
- 200ml heavy cream, cold
- 1 tsp vanilla extract
For the strawberry topping:
- 250g fresh strawberries, hulled and sliced
- 2 tbsp sugar
- 1 tbsp lemon juice
- 1 tsp gelatin (optional, for a firmer topping)
Instructions
- 1. Prepare the biscuit base:
Line a 20×20 cm square baking tin with parchment paper. In a mixing bowl, combine the crushed digestive biscuits and melted butter. Mix until the crumbs are evenly coated and resemble wet sand. Transfer the mixture into the prepared tin and press it down firmly with the back of a spoon to form a flat base. Refrigerate while preparing the filling. - 2. Make the cheesecake filling:
In a large bowl, beat the softened cream cheese with the powdered sugar until smooth. Add the vanilla extract and mix well. In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until combined. Spread the mixture evenly over the chilled biscuit base. Smooth the top and refrigerate for at least 4 hours until set. - 3. Prepare the strawberry topping:
In a saucepan over medium heat, combine the sliced strawberries, sugar, and lemon juice. Cook for 5–7 minutes, stirring often, until the strawberries break down and release their juices. For a smoother topping, mash lightly or blend. If using gelatin, bloom it in 2 tablespoons of water for 5 minutes, then stir it into the warm strawberry mixture until fully dissolved. Allow the topping to cool to room temperature. - 4. Assemble and chill:
Once cooled, pour the strawberry topping over the firm cheesecake layer. Spread it evenly. Return the pan to the refrigerator for at least 1 more hour to allow the topping to set. - 5. Slice and serve:
Lift the cheesecake out of the tin using the parchment paper edges. Cut into bars using a sharp knife. For clean edges, wipe the blade between cuts. Serve cold. Store leftovers in an airtight container in the refrigerator.
Notes
To substitute the base, graham crackers, tea biscuits, or similar crisp cookies can be used.
Replace pork-based ingredients with beef alternatives if adapting for dietary preferences.
This dessert does not require baking and is best served chilled.
Gelatin is optional; omit it for a more natural, softer topping.
- Prep Time: 25
- Cook Time: 10