No-bake cheesecake should hold its shape when sliced while keeping a soft, creamy texture. With a crunchy biscuit base and fresh strawberry topping, Delia Smith Strawberry Cheesecake Recipe gives you a rich, smooth dessert with a lovely balance of sweetness and fruit.
Ingredients
This recipe serves 10 people and requires a 20cm (8-inch) springform cake tin.
For the Biscuit Base:
200g digestive biscuits
90g unsalted butter, melted
For the Cheesecake Filling:
500g full-fat cream cheese, softened
250ml double cream, cold
100g icing sugar, sifted
1 teaspoon vanilla extract
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
For the Strawberry Topping:
350g fresh strawberries
2 tablespoons caster sugar
1 teaspoon fresh lemon juice
1 teaspoon cornflour
1 tablespoon cold water
How to Make Delia Smith Strawberry Cheesecake
Step 1
Crush the digestive biscuits into fine crumbs using a food processor. You can also put them in a plastic bag and crush them with a rolling pin. Try to get an even texture without leaving large biscuit pieces.
Melt the butter in a small saucepan over low heat, then pour it into the biscuit crumbs. Stir until all the crumbs are coated. The mixture should look slightly damp and hold together when pressed.
Line the bottom of a 20cm springform cake tin with baking parchment. Tip the biscuit mixture into the tin and press it firmly across the bottom using the back of a spoon or a flat-bottomed glass. Pay attention to the edges so the base has an even thickness.
Refrigerate for 30 minutes while preparing the filling. The butter will firm up as it cools, helping the biscuit base stay together when you cut the cheesecake.
Step 2
Put the softened cream cheese into a large mixing bowl. Beat it with an electric mixer for about one minute until smooth. Add the icing sugar, vanilla extract, lemon juice, and lemon zest, then continue mixing until everything is combined.
In a separate bowl, whip the cold double cream until it forms soft peaks that hold their shape. Don’t overwhip it, or the cream can turn grainy. I prefer keeping it just firm enough to give the cheesecake structure without making the filling too dense.
Add the whipped cream to the cream cheese mixture in two portions. Fold it in gently with a spatula until you have a thick, smooth filling with no visible streaks of cream.
Take the biscuit base out of the refrigerator and spoon the filling over it. Spread it evenly, pushing the mixture towards the edges of the tin. Smooth the top with a spatula, cover, and refrigerate for at least 6 hours.
Overnight chilling is even better. The filling becomes firmer, and the cheesecake is much easier to slice without losing its shape.
Step 3
Wash and hull the strawberries. Reserve 200g of the nicest berries for decoration, then roughly chop the remaining 150g.
Put the chopped strawberries into a small saucepan with the caster sugar and lemon juice. Cook over medium-low heat for 5–7 minutes, stirring occasionally, until the fruit softens and releases its juice.
Mix the cornflour with the cold water in a small cup. Pour it into the strawberry mixture and cook for another minute, stirring until the sauce thickens slightly. Remove from the heat and leave it to cool completely.
Once the cheesecake has set, carefully remove it from the springform tin. Arrange the reserved strawberries, halved or sliced, over the filling. Spoon the cooled strawberry sauce on top, spreading it gently across the fruit.
Keep the finished cheesecake refrigerated until serving. Use a sharp knife dipped in hot water and wiped dry to get clean slices.
What to Serve With Delia Smith Strawberry Cheesecake
Strawberry cheesecake is already rich and sweet, so I would keep the accompaniments fairly simple. Fresh raspberries and blueberries are excellent alongside it, especially if you enjoy a little sharpness with creamy desserts. A few extra strawberries also make the plate look attractive without adding much preparation.
A small spoonful of lightly whipped cream is another good choice. Keep it unsweetened because the cheesecake filling and strawberry sauce already contain sugar. If you prefer something lighter, serve the cheesecake on its own with a cup of black coffee or English breakfast tea.
For a dinner party, I recommend preparing Delia Smith Strawberry Cheesecake Recipe the night before. Leave the strawberry decoration until shortly before serving, as freshly cut berries can release juice onto the cheesecake if left overnight.
Delia Smith Strawberry Cheesecake Nutrition Information
The following nutritional values are approximate and calculated for one slice when the cheesecake is divided into 10 equal portions.
Nutrient | Amount Per Serving |
|---|---|
Calories | 475 kcal |
Total Fat | 38g |
Saturated Fat | 23g |
Carbohydrates | 31g |
Sugars | 20g |
Protein | 6g |
Fibre | 1g |
Sodium | 250mg |
The exact nutritional values depend on the biscuits, cream cheese, and double cream you use. Adding extra strawberry sauce or whipped cream will increase the calories per serving.
FAQs
1. Can I make strawberry cheesecake the day before serving?
Yes, and I would recommend doing so. A no-bake cheesecake needs several hours in the refrigerator to become firm enough for slicing. Preparing it the previous evening gives the filling plenty of time to set. Keep it covered and add the strawberry topping before serving for the freshest appearance.
2. Why is my strawberry cheesecake too soft?
A soft cheesecake usually comes from insufficient chilling, using low-fat cream cheese, or not whipping the double cream enough. Full-fat cream cheese produces a firmer filling, while properly whipped cream helps it hold its shape. Give the cheesecake at least 6 hours in the refrigerator before removing it from the tin.
3. Can I use frozen strawberries for the topping?
Yes, frozen strawberries work well for the cooked sauce. However, they release more liquid than fresh strawberries, so you may need to cook the sauce a little longer. I would still choose fresh strawberries for the decoration because they keep their shape and look much nicer once sliced.
4. How long can I keep strawberry cheesecake in the refrigerator?
Homemade strawberry cheesecake can be kept in the refrigerator for up to 3 days when stored in an airtight container. Keep it chilled and avoid leaving it at room temperature for longer than necessary. The strawberry topping may gradually release juice, so the cheesecake usually looks best during the first two days.
5. Can I freeze strawberry cheesecake?
Yes, but freeze it without the strawberry topping. Wrap the cheesecake tightly in cling film and place it inside a freezer-safe container. It can be frozen for up to 2 months. Thaw it overnight in the refrigerator, then decorate with fresh strawberries and sauce before serving. The texture may become slightly softer after thawing.
6. Can I make this cheesecake without a springform tin?
Yes, although removing it neatly will be more difficult. Use a regular round cake tin lined with enough baking parchment to extend above the sides. Once the cheesecake has fully set, carefully lift it out using the parchment. A springform tin is still my preferred option because it makes removing the cheesecake much easier and helps preserve its smooth edges.