Easy Strawberry Cheesecake Recipe?
Does anyone have an easy cheesecake recipe? (preferably strawberry!) I have never made one before so it has to be easy! UK ingredients please.
- 10 years agoBest Answer
1 Jelly, Strawberry flavoured
125ml water and ice cubes
1 Packet of dream topping
150-200g cream cheese
150g digestive biscuits
1. Dissolve jelly in a jug with 125ml of boiling water. Stir and add ice cubes to make it to 250ml to cool quickly. Leave until it begins to set.
2. Crush biscuits. Melt butter in a pan and add biscuits. Mix together.
3. Press the biscuit mixture into a base of a tin or dish and allow to chill in the fridge for about 20-30minutes.
4. Whisk dream topping and the milk until stiff - use about 120ml of milk to achieve a thick consistency.
5. Beat cheese until soft. Add jelly and dream topping. ( I normally whisk these together to make sure that it is thoroughly mixed )
6. Place mixture on top of biscuit base and Chill for about 1hour or until set.
7. Decorate with fruit and cream when set.
This was my recipe at school. I used it to make my first ever cheese cake. Its perfect for first timers.Source(s): Meee<3
- Tom ツLv 710 years ago
For the crust
1 1/2 cups Graham Cracker Crumbs
3 tablespoons sugar
1/3 cup butter, melted
For the filling
4 8 ounces packages cream cheese, softened
1 cup sugar
1 teaspoon pure vanilla extract
1 can strawberry pie filling
Heat oven to 325° if using a silver 9-inch springform pan (or to 300° if using a dark nonstick springform pan). Mix crumbs, 3 tablespoons sugar and butter; press firmly onto bottom of pan.
Beat softened cream cheese, 1 cup sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
Bake 55 minutes or until center is almost set. Loosen cake from side of pan; cool before adding topping. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
- Anonymous10 years ago
250g digestive biscuits
100g butter , melted
1 vanilla pod
600g soft cheese
100g icing sugar
284ml pot double cream
EQUIPMENT: 23cm loose-bottomed tin, baking parchment, plastic food bag, rolling pin, large bowl, dessert spoon, chopping board, kitchen knife, electric mixer, spatula, serving plate, blender or food processor, sieve
Make the base: Butter and line a 23cm loose-bottomed tin with baking parchment. Put the biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.
Remove the vanilla seeds: Slice the vanilla pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.
Make the filling: Place the soft cheese, icing sugar and vanilla seeds in a bowl, then beat with an electric mixer until smooth. Tip in the cream and continue beating until the mixture is completely combined. Now spoon the cream mixture onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.
Un-moulding and topping: Bring the cheesecake to room temperature, about 30 mins before serving. To un-mould, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Purée half the strawberries in a blender or food processor with 25g icing sugar and 1 tsp water, then sieve. Pile the remaining strawberries onto the cake, then pour over purée.
400g punnet strawberries , halved and stoned
25g icing sugar
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- ♥ caroline ♥Lv 710 years ago
No Bake Cheesecake Recipe:
* 150g/6oz Digestive Biscuits
* 75g/3oz Butter melted
* 225g/8oz Cottage Cheese
* 150ml/ ¼ pint fresh Double Cream
* 50g/2oz Caster Sugar
* 12 sliced Strawberries
* Crush biscuits with a roll,in pin.
* Melt butter in a bowl then add the crushed biscuits.
* Use 50 percent of the mix to cover the base of a 18cm/7in flan case and chill
* Rub cottage cheese through a sieve.
* Whip cream until very thick.
* Fold cottage cheese, sugar, and strawberries into the cream.
* Spread mixture on top of the crumbs.
* Top with lattice of the remaining crumbs.
* Chill for 1 hour before serving.
- Anonymous10 years ago
1 1/2 cups finely crushed graham crackers
1/4 cup sifted powdered sugar
1/3 cup melted butter or margarine
2 cups fresh or frozen strawberries
1/2 cup sugar
3 8-ounce packages of cream cheese
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla
1 cup chocolate chips, melted and cooled
In a bowl, combine crushed graham crackers and powdered sugar. Blend in melted margarine. Press into the bottom of a 9" springform pan.
In another bowl, combine the strawberries with 1/2 cup of granulated sugar; set aside.
For the filling: Using an electric mixer, beat the cream cheese with the condensed milk until combined. Add vanilla and eggs. Divide this mixture in half. Add the melted chocolate to one half of the mixture. Pour this (the chocolate batter) into the crust lined pan. Add the strawberry and sugar mixture to the remaining batter. Spoon over the chocolate filling.
Bake at 350 degrees for 50-60 minutes. Remove from oven and cool for half an hour. Remove sides of the pan. Cover and refrigerate for at least 4 hours before serving.
Garnish with strawberry halves.
- I_am_not_badLv 610 years ago
Strawberry yogurt cheesecakes
75g light digestive biscuits
15g plain chocolate
15g unsalted butter
3 sheets leaf gelatine (or enough to firmly set 300ml/½ pint)
175g ripe strawberries
120g extra light cream cheese e.g. Philadelphia
1tsp caster sugar
100ml low-fat strawberry yogurt
Crush the biscuits in a processor or in a bag with a rolling pin.
Melt the chocolate with the butter in a bowl over a pan of hot water. Mix with the biscuits, blending well together and divide between the prepared heart-shaped, loose-bottomed tins (approx. 12cm x 10cm). Chill whilst preparing the filling.
Chop ¾ of the strawberries in a processor, mix the cream cheese with the sugar and yogurt, then stir in the strawberries.
Soak the gelatine with 4tbsp of cold water and melt gently in a bowl over a pan of hot water. Stir into the strawberry mixture and divide between the heart tins. Chill for several hours until set.
Remove from the tins and decorate with the remaining strawberries before serving.
Cook's tip: If the heart-shaped tins do not have loose bases, line with cling film - make it sure it has room to come over the sides of the tins to aid removal.
Quick and Easy Strawberry Cheesecake
225g/8oz digestive biscuits, crushed
1 pack strawberry jelly
500ml fresh custard
200g full-fat soft cheese
150ml double cream, lightly whipped
Strawberries to decorate.
Grease an 8in loose-based cake tin. Melt the butter in a large pan and stir in biscuits until well mixed. Spoon into cake tin and press down. Chill for 30 mins.
Whilst base is chilling, place the jelly (divided into cubes) in a pan. Add 4 tablespoons of water, heat gently, stirring occasionally until melted. Remove from the heat and add the custard and soft cheese. Using a whisk beat the mixture until smooth.
Pour over the biscuit base and chill for 2 hours until firm. Remove from the tin and place on a serving plate.
Spread whipped cream over the top. Decorate with sliced strawberries.Source(s): http://www.goodtoknow.co.uk/recipes/271649/Strawbe... http://www.aboutmyarea.co.uk/West-Yorkshire/Leeds/...
- 4 years ago
STRAWBERRY GLAZED CHEESECAKE CRUST: 1 3/4 c. fine graham cracker crumbs (about 20) 1/4 c. finely chopped walnuts (opt.) 1/2 c. butter, melted 1/2 tsp. cinnamon FILLING: 3 well-beaten eggs 1/2 c. sugar 1/2 tsp. almond extract 2 c. dairy sour cream 2 (8 oz.) cream cheese 2 tsp. vanilla 1/4 tsp. salt GLAZE (opt.): 2 c. fresh strawberries 3/4 c. water 2 tbsp. cornstarch 1/2 c. sugar Make crust and press to sides and bottom of 9 inch springform pan. Sides should be 1 3/4 inches high. FILLING: Combine eggs, cream cheese, 1/2 cup sugar, vanilla, almond extract and salt. Beat until smooth. Blend in sour cream. Pour in crust. Bake at 375 degrees for 30 minutes or just until set. Chill thoroughly 4 to 5 hours. Filling will be soft. GLAZE: Crush 1 cup strawberries. Add water and cook 2 minutes, stirring constantly. Cook and stir until mixture is thick and clear. Cool room temperature. Halve remaining berries. Place atop chilled cheesecake. Pour glaze over. Chill 2 hours.
- 4 years ago
easy strawberry cheesecake recipe
- Robin BLv 710 years ago
Go to this site and see the video recipe. This is as easy as it gets: