Friday, June 11, 2010

Summery Strawberry Cheesecake

It's National Strawberry Week and the luscious red fruits are appearing everywhere.  Personally I can't get enough of them and would happily sit down with a punnet and eat the whole lot myself.  When I was a kid, Dad used to bring home giant panniers full and, as Mum wasn't a jam maker, they'd be frozen on a baking sheet and packed into plastic bags.  I would then eat them like ice pops, sneaking one when nobody was looking!

I bought some strawberries at the weekend and really wanted some cheesecake (it's the base that gets me... every time!).  I don't have any individual loose-bottomed tins and as there's only 2 of us, making a whole cheesecake is dangerous i.e. we will eat it all, so I compromised and made them in bowls.

Summery Strawberry Cheesecake

7 Digestive Biscuits
25g Butter
1 punnet Strawberries
1/2 tub Philadelphia Extra Light
75ml Cream

Put the biscuits into a ziplock bag & beat the crap out of them with a rolling pin, until they're a smooth rubble (you can use a blender but beating things up is far more fun).

Melt the butter in a small pot, add the crushed biscuits and mix well.  Place into the base of two bowls and chill.

Mix the Philadelphia and cream using an electric beater, until well combined & thick,

Wash and hull the strawberries, reserving 4 for garnish.  Puree the remainder (I used a stick blender) and fold into the cheese.

Pour over the biscuit base and refrigerate for at least 3 hours.  Top with the reserved strawberries and serve.

Side view of the cheesecake

I used the last few drops of the puree on top... waste not, want not!

The finished dessert


  1. This looks altogether far too easy to make and as such will be hard to resist... Strawberries are my favourite fruit too, I practically gorge on them in the summertime. My daughter is even worse - she actually has eaten a whole punnet all by herself!

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