I've always liked cheesecake but I reckon it must be a taste you acquire as you grow older as I'd now say I love cheesecake! This one is perfect for summer with fresh strawberries, a smooth velvety texture with a crumbly biscuit base.
I first tried making no-bake cheesecake only a couple of years ago and I couldn't believe I'd never made it sooner. As long as you have an electric whisk (or a very very strong arm!) they are not at all difficult to make. For some reason I always thought there would be more to it than whisking cream cheese, sugar and cream together but that's really it, plus the base of course!
My first ever attempt was little thin for my liking so I now go for this deeper version. I've also played around with the biscuit base as it needs to be thick enough and firm enough to support the filling, but soft enough to cut though with your spoon when eating it. The strawberries around the side are by no means essential, this one was for a celebration and I wanted it to look a bit special.
The beauty of this cheesecake as well is that it freezes, so if you don't eat it all you can slice it into ready to eat portions and freeze. It will keep in the fridge for 4-5 days, but if you're not sure that you'll get through it all then freeze it as soon as you can. I prefer to sit the sliced pieces in the freezer, then once frozen wrap them in clingfilm and put in a container. This saves your cake sticking to the wrap. For this particular cheesecake I would also freeze without the decorative strawberries on the top. Then whenever you fancy some just defrost in the fridge overnight or on the counter top for an hour or two.
These are a few photos of how I put this cheesecake together, there are more instructions in the directions below.
Recipe
Approx. 8 - 10 servings
Filling
500g soft / cream cheese (eg Philadelphia)
100g icing sugar
300ml double cream
100g seedless smooth strawberry jam, plus extra for drizzling
Approx. 200g strawberries washed and dried (optional)
Base
220g biscuits
I use 100g shorties, 110g digestives (see picture above)
110g salted butter, melted
Cream Decoration
200ml double cream
30g icing sugar
Directions
Take your soft cheese and cream out of the fridge so that they aren't fridge cold when you come to make the filling.
Start by making your base. You'll need an 8 inch round springform tin or an 8 inch round tin lined with paper. If you don't have a springform tin, add a strip of lining that goes down one side, along the bottom and up the other side and overhangs each side, so that you have a way of lifting the finished cake out of the tin.
Crush the biscuits finely in a blender or, place in a sealed food bag and bash with a rolling pin. You want them to be quite finely crushed.
Once crushed add to a mixing bowl then gradually pour over the melted butter, mixing until all of the biscuits are completely covered in butter.
Press the biscuit mixture into the base of the tin and smooth over with the back of a metal spoon. Make sure to press it well so that it won't crumble easily.
Place the tin in the fridge to set the base while you make the filling.
If you are adding the strawberries around the side of the cheese cake then wash, dry and halve them now. You'll need 8 - 10 strawberries depending on size, try to choose ones that are a similar size to each other.
Add the soft cheese to a large mixing bowl and sift in the icing sugar.
Whisk with an electric whisk until you have a thick smooth mixture.
Pour in the cream and whisk again on a high setting until you have a thick mix that holds its shape.
Add roughly 100g of strawberry jam and gently mix through, (tbh I never actually weigh my jam I go with what looks and tastes right). I prefer not to add too much strawberry jam or it becomes a very soft set cheesecake.
Take the base out of the fridge and spread, roughly 0.5 cm or a 1/4 of an inch, of filling on the bottom. Place your halved strawberries around the side of the tin, and add a drizzle of strawberry jam in the middle, see photo above.
Add another, thicker layer, of mixture pressing it carefully around the strawberries, and add another drizzle of jam in the middle.
Add the remaining mixture and spread evenly across the top to give a smooth finish.
Place in the fridge to set, at least 6 hours.
When ready remove from the fridge, and add any decoration to the top. For the cream piping add the icing sugar to the double cream and whisk together until you get stiff peaks. Add to a piping bag and pipe around the side. Add extra strawberries to the middle.
If you are using a springform tin I'd recommend carefully sitting it on a large soup tin, or similar, from your store cupboard, or even a large upturned mug. Then when you release the side you can slide it down, which should leave a smoother finish around the sides of the cake, see photo above.
Now serve and enjoy.
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