Dessert Recipes > Strawberry Cheesecake

This recipe is part of the May 2009 Recipes Menu

Starter - Avocado Salad
Main Course - Chicken and Spinach Ravioli in a Herby Tomato Sauce
Dessert - Strawberry Cheesecake

How to make strawberry cheesecake:
Quite simply a classic dessert that is a real taste of summer. Enjoy on its own or with a portion of ice cream or clotted cream.


Strawberry Cheesecake
8oz digestive biscuits, crushed
4oz unsalted butter, melted
8oz plain cottage cheese, made smooth in a  food processor
8oz full fat cream cheese
5oz caster sugar
2 eggs, separated
1/4 pint soured cream
2oz plain flour
few drops vanilla extract
zest 1 lemon

for topping:

1 punnet strawberries, hulled and sliced
2 tablespoons caster sugar or to taste
(see measure conversions for more information)


- Put the sliced strawberries into a bowl with 2 tablespoons of the caster sugar and set aside.
- Stir the digestive crumbs into the melted butter.
- Add 1 tablespoon of the caster sugar.
- Mix well.
- Press the mixture onto the base of a well-greased, loose-bottomed cake tin.
- Blend the cottage cheese and cream cheese together in a food processor.
- Add the remaining caster sugar.
- Add the egg yolks.
- Add the soured cream, flour, vanilla extract and lemon rind.
- Blend well.
- Pour the mixture into a large bowl.
- Whisk the egg whites until they are stiff.
- Fold the egg whites into the cheesecake mixture.
- Pour the mixture onto the biscuit base in the prepared tin.
- Bake at 180 degrees centigrade for 1 hour.
- Remove from oven and cool.
- Decorate with the sliced strawberries.