Recipe Index

Ingredients

• 7 oz digestive biscuits ((13 pieces, 1 2/3 cups crumbs), or other plain biscuits/cookies)
• (6 tbsp) unsalted butter, melted
• 1/2 tsp cinnamon powder ((optional))
• 1 tbsp brown sugar
• Pinch of salt
• 2 1/4 tsp gelatin powder (, unflavoured (Note 2))
• 2 tbsp cold tap water
• 1 cup thickened or heavy cream (, or any whipping cream, FRIDGE COLD (Note 3))
• 16 oz cream cheese block ((not tub), well softened at room temperature (Note 4))
• 3/4 cup caster sugar / superfine sugar ((Note 5))
• 1 tsp vanilla extract
• 1 tbsp lemon juice ((not critical, can do without))
• 6 strawberries (, halved (plus extra for serving))
• Whipped cream ((half batch for decorating, or full batch for extra to serving on side))

Method

1. Turn the base of a 8 in/8-inch springform pan upside down, grease it very lightly, lay a square of parchment over it and clip the ring on so the excess paper sticks out, then butter and line the side of the pan as well.
2. Blitz the digestive biscuits in a food processor to fine crumbs, add the melted unsalted butter, cinnamon powder, brown sugar and pinch of salt, and blitz again until the mixture looks like wet sand that holds when pinched.
3. Press the crumb mixture over the base and up the walls of the prepared tin with a flat-based measuring cup, aiming to stop about ⅜ in short of the rim, and refrigerate the crust while you make the filling.
4. Sprinkle the gelatin powder over the cold tap water in a small bowl, whisk it and leave it for about 3 minutes to firm up like rubber, then melt it in the microwave for 15 seconds and let it cool for 5 minutes, staying liquid.
5. Whip the fridge-cold cream in a bowl with an electric beater on high for 2 minutes until it stands in firm peaks.
6. Beat the softened cream cheese block with the caster sugar in a separate large bowl for 1 minute until soft and smooth, then beat in the vanilla extract, lemon juice and melted gelatin for 10 seconds.
7. Fold a quarter of the whipped cream through the cream cheese mixture gently with a spatula, then fold in the rest without knocking out its air.
8. Pour the filling into the chilled crust, smooth its surface and refrigerate the cheesecake for at least 6 hours until firmly set.
9. Release the springform sides, slide the set cheesecake off its base onto a serving platter using the parchment overhang, and decorate its top with whipped cream and halved strawberries before slicing.

Prep: 40 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data