Mary Berry Strawberry Cheesecake

This delicious Mary Berry’s Strawberry Cheesecake is a creamy and easy dessert that’s perfect for any occasion. Made with simple ingredients like strawberries and white chocolate, it’s a delightful treat that can be prepared ahead of time. Enjoy the stunning presentation and the refreshing taste that makes this cheesecake a showstopper!

Ingredients Needed

• 2 tsp sunflower oil
• 200g/7oz digestive biscuits (or graham crackers)
• 100g/3½oz unsalted butter (or ½ cup)
• ½ tsp ground cinnamon
• 100g/3½oz white chocolate, roughly chopped (or about ⅔ cup)
• 400g/14oz strawberries, trimmed, plus extra to decorate
• 300g/10½oz full-fat cream cheese (or 10.5 oz cream cheese)
• 1 tsp vanilla extract
• ½ unwaxed lemon, finely grated zest only
• 1 tbsp runny honey or maple syrup
• 200ml/7fl oz double cream (or ¾ cup heavy cream)

How To Make Strawberry Cheesecake

1. Prepare the tin: Brush the inside of a 20cm/8in springform tin with sunflower oil and line the base with a disc of baking parchment.
2. Crush biscuits: Place the digestive biscuits in a sealable freezer bag, remove the air, and crush with a rolling pin until you have sand-like crumbs.
3. Make the base: Melt the butter in a large saucepan. Stir in the biscuit crumbs and cinnamon. Press the mixture into the bottom of the tin and chill in the refrigerator for 30 minutes.
4. Arrange strawberries: Halve 150g/5oz of the strawberries and arrange them around the edge of the tin, cut side-up. Chop the remaining strawberries into small pieces.
5. Melt chocolate: Melt the white chocolate in a heatproof bowl over simmering water or in a microwave.
6. Mix filling: In a mixing bowl, beat together the cream cheese, vanilla, lemon zest, and honey. Stir in the chopped strawberries.
7. Whisk cream: In another bowl, whisk the double cream until it holds a floppy peak.
8. Combine mixtures: Fold the melted chocolate into the cream cheese mixture, followed by the whipped double cream. Adjust sweetness with more honey if desired.
9. Assemble cheesecake: Spoon the filling into the tin, being careful not to disturb the strawberries on the edge. Spread it level, cover with cling film, and chill overnight until firm.
10. Serve: Carefully remove the cheesecake from the tin and transfer it to a serving plate. Slice or quarter extra strawberries to decorate on top.

Recipe Tips

• Chill properly: Make sure to chill the cheesecake overnight to achieve the perfect firm texture. This step is crucial for the best results.
• Melt chocolate carefully: When melting the white chocolate, do it slowly to prevent burning. Use a double boiler or microwave in short bursts, stirring frequently.
• Whisk cream to the right peak: Whisk the double cream until it holds a floppy peak, not stiff. This keeps the cheesecake light and airy.
• Decorate just before serving: Add the extra strawberries on top right before serving to keep them fresh and vibrant for a beautiful presentation.

How To Store Leftovers?

• Refrigerate: Let the leftover strawberry cheesecake cool until it reaches room temperature. Then, cover it tightly with plastic wrap or store it in an airtight container. It will be kept in the refrigerator for up to 3 days.
• Freeze: If you want to freeze the cheesecake, wrap it tightly in cling film and then in foil. It can be frozen for up to 2 months. To serve, thaw it in the refrigerator for several hours or overnight before enjoying it

Nutrition Facts

Serving Size: 1 piece (228g)

• Calories: 237
• Total Fat: 9g
• Saturated Fat: 6g
• Cholesterol: 12mg
• Sodium: 214mg
• Total Carbohydrate: 28g
• Dietary Fiber: 1g
• Sugars: 12g
• Protein: 13g

Try More Mary Berry Recipes:

• Mary Berry Chocolate Chip Cake
• Mary Berry Blackcurrant Pie
• Mary Berry Vegan Cupcakes
• Mary Berry White Chocolate Muffins