Looking for dessert delight? Try This Mary Berry Strawberry Cheesecake Recipe. Creamy, fruity, and downright delicious, it’s a dessert perfect for any occasion.
It’s a dreamy mix of velvety cheesecake and sweet, juicy strawberries, all nestled in a buttery biscuit crust. Just imagine a slice of heaven on a plate.
How Does Mary Berry Strawberry Cheesecake Taste Like?
A heavenly blend of creamy cheesecake smooth as silk and a fresh burst of strawberries in every bite. It’s like a sweet symphony in your mouth, a perfect balance of rich and fruity.
The strawberries add a natural sweetness, while the cheesecake brings that delightful creaminess. Together, they create a flavour explosion that’ll leave you craving more.
I stumbled upon this delightful dessert during a family gathering. A cousin brought it over, and I was instantly smitten.
That first bite was like a revelation. The creamy cheesecake and sweet strawberries were love at first taste. Since then, it’s become a regular at our family gatherings, and I can’t imagine dessert time without it.
Ingredients To Make Mary Berry Strawberry Cheesecake
For The Topping
- Strawberries (hulled and halved) = 450g
- Caster sugar = 50g
For The Base
- Digestive biscuits (roughly broken) = 250g
- Butter (melted) = 100g
For The Filling
- Canned condensed milk = 397g
- Full-fat soft cheese, such as Philadelphia = 300g
- Double cream = 200ml
- Zest 1 lemon (Finely grated)
How To Make Mary Berry Strawberry Cheesecake
Step 1
Start by setting your freezer to “Fast Freeze” or clearing space in the coldest section for at least an hour.
Step 2
Line a 23cm spring clip cake tin with aluminium foil, ensuring it hangs over the edges.
Step 3
For the topping, cook 200g of strawberries, sugar, and 1 tbsp water in a saucepan until soft. Mix with reserved strawberries and cool.
Step 4
Crush biscuits in a bag, mix with melted butter, and press into the tin base. Freeze for 20-30 minutes.
Step 5
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.
Step 6
To store, wrap in foil, place in a freezer bag, label, and freeze for up to 3 months.
Step 7
To serve, thaw for an hour at room temperature or in the fridge. Enjoy within a couple of days.
Recipe Tips for Mary Berry Strawberry Cheesecake
- 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.
FAQs (Frequently Asked Questions)
Can I make this cheesecake in advance?
Absolutely! It’s even better when chilled for a few hours.
Can I use frozen strawberries?
Fresh is best, but frozen strawberries can work if you’re in a pinch.
Can I swap the biscuit crust for something else?
Sure, graham crackers or digestive biscuits make great alternatives.
What To Serve With Mary Berry Strawberry Cheesecake?
- Dollop of Whipped Cream: Extra creaminess? Yes, please!
- Fresh Strawberry Slices: More strawberries? Always a good idea.
- Mint Leaves: Adds a hint of freshness.
- Chocolate Drizzle: Because who can resist chocolate?
- Vanilla Ice Cream: A cool companion for a delightful dessert.
How to store Mary Berry Strawberry Cheesecake?
Store your Mary Berry Strawberry Cheesecake in the fridge, covered with plastic wrap or foil. It’ll stay heavenly for up to three days.
Concluding Remarks!
Mary Berry Strawberry Cheesecake stands out as a crowd-pleaser in a world of desserts. Its creamy, fruity goodness makes it perfect for any gathering, big or small.
Whether you’re a seasoned dessert lover or just discovering your sweet tooth, this cheesecake is a must-try.
So share it with loved ones, or savour it all for yourself – you won’t be disappointed. Dive into a world of flavour and make your next dessert moment a truly memorable one with Mary Berry Strawberry Cheesecake.
More Amazing Recipes
- Mary Berry Pineapple Upside Down Cake Recipe
- Mary Berry Ginger Cake Recipe
- Delia Smith Red Cabbage Recipe
- Mary Berry Apple Crumble Recipe
Mary Berry Strawberry Cheesecake Recipe
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.
