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Strawberry Cheesecake Recipe

Servings 8 portions
Author Sisley White


  • 90 g unsalted butter
  • 300 g shortbread biscuits
  • 600 g soft cream cheese
  • 120 g caster sugar
  • zest and juice of 1 lemon
  • 300 ml of double fresh cream
  • 1 punnet of strawberries approx 400g


  • Melt the butter gently and take off the heat
  • Crush the shortbread biscuits. I put the shortbread in a plastic bag and use a rolling pin to break them.
  • Put the biscuit crumbs in a bowl and add the melted butter until all the biscuits are coated in the butter.
  • Lightly grease a 8inch tin (I also added a greaseproof paper circle at the bottom to help it off the base later)
  • Put the biscuits crumbs into the tin and push down to make a hard layer. Put in the fridge for 20-30minutes
  • In a bowl cream together the cream cheese and caster sugar until the sugar is well distributed.
  • Grate the lemon to get the zest and the cut in half and squeeze the juice in to the cream cheese mixture with the zest.
  • Mix the lemon juice and zest in well.
  • Lightly whip the double cream until it starts to thicken and then add to the cream cheese and lemon mixture. Stir in well.
  • Take the base out of the fridge and spoon the cream cheese mixture on top levelling it out.
  • Put the cheesecake back in the fridge and leave for at least 1 hour until the cheese part has set.
  • Serve with the fresh strawberries and enjoy! *also works very well with other fruits too*


This is for a 8inch tin size - 8-10 portions