Strawberries & Cream Cheesecake

Summertime to me is made up of strawberries and cream, beer gardens, ice-cold lemonade and the smell of suncream. While I am not particularly fond of the heat (October weather is my ideal), I can’t help but love what the summer does to people. Everyone is so carefree and easy breezy. Desperate to knock off work early, head to the beach or the park or most importantly, the pub.

Is there anything more delicious than a perfectly in-season English strawberry? No, I really don’t think so. Get the best strawberries that you can find from your local farm shop to make this summertime shop stopper. It’s light, creamy and delicious and it is just want you want for the perfect summertime dessert.

This cheesecake has been adapted from Cake Days. I am a baked cheesecake convert now, much preferring them to their chill-in-the-fridge counterparts. It’s important to use really fresh strawberries in this recipe for the best results.


  • 220g digestive biscuits
  • 100g butter, melted
  • 300g strawberries, hulled
  • 180g caster sugar
  • 600g full fat cream cheese (such as Philadelphia)
  • 2 large eggs
  • 100g mascarpone
  • 20g icing sugar
  • 100ml double cream


  1. Preheat the oven to 160oc and grease and line the base of a 20cm loose-bottomed cake tin
  2. Start by making the biscuit base. Blitz the digestives in a food processor (or bash with a rolling pin) until you get fine crumbs. Add the melted butter to the biscuit crumbs and stir until well coated. Press into the bottom of the cake tin and leave to chill in the fridge while you prepare the filling
  3. Place 200g of strawberries into a pan with 80g caster sugar and 30ml of water and bring to the boil. Reduce the heat and cook until the strawberries are soft and the liquid has reduced by half. Set aside until completely cold
  4. Make the cheesecake filling by whisking together the cream cheese and remaining sugar until smooth. Add the eggs, one at a time and then stir through the strawberry mixture. Pour the mixture into the prepared tin and level off. 
  5. Bake the cheesecake for 35-40 minutes – leave to cool to room temperature and then put in the fridge to chill for at least an hour
  6. When chilled, prepare the topping by whipping up the double cream with the icing sugar until thick – whisk in the mascarpone. Spoon this on top of the cheesecake and decorate with strawberries.