Mary Berry Strawberry Cheesecake Recipe
Looking for dessert delight? Try This Mary Berry Strawberry Cheesecake Recipe. Creamy, fruity, and downright delicious, it's a dessert perfect for any occasion.
Ingredients
For The Topping
- 450 g Strawberries (hulled and halved)
- 50 g Caster sugar
For The Base
- 250 g Digestive biscuits (roughly broken)
- 100 g Butter (melted)
For The Filling
- 397 g Canned condensed milk
- 300 g Full-fat soft cheese, such as Philadelphia
- 200 ml Double cream
- 1 Zest lemon (Finely grated)
Instructions
- Start by setting your freezer to "Fast Freeze" or clearing space in the coldest section for at least an hour.
- Line a 23cm spring clip cake tin with aluminium foil, ensuring it hangs over the edges.
- For the topping, cook 200g of strawberries, sugar, and 1 tbsp water in a saucepan until soft. Mix with reserved strawberries and cool.
- Crush biscuits in a bag, mix with melted butter, and press into the tin base. Freeze for 20-30 minutes.
- Whip condensed milk, cheese, and cream until thick, then add zest. Spread over biscuit base, top with strawberry sauce, and open freeze for 3 hours.
- To store, wrap in foil, place in a freezer bag, label, and freeze for up to 3 months.
- To serve, thaw for an hour at room temperature or in the fridge. Enjoy within a couple of days.
Notes
- Use ripe, juicy strawberries for that natural sweetness.
- Make sure your cream cheese is soft for a smoother texture.
- Allow your cheesecake to chill for at least 4 hours; it's worth the wait.