Strawberry Cheesecake

Recipe by Tom Kerridge

Prep time: 45 – 50 minutes
Cooking time: 3 hours
Serves: 6 – 8 people


  • 75g melted butter
  • 175g digestive biscuits, crushed
  • 1 tbsp of gelatine (1 pack)
  • 4 tbsp of warm water (for gelatine)
  • 227g cream cheese
  • 14-16 fresh strawberries, blended
  • 75g caster sugar
  • 142g double cream, lightly whipped


1. Combine the butter and biscuit crumbs. Press the mixture onto the base of an 8-inch round, loose bottom, spring form cake tin. Chill in the freezer while preparing the filling
2. Place the gelatine in a small pan with the water and heat gently to dissolve, as per the instructions on the packet
3. Beat the cream cheese until soft, and then stir in the blended strawberries, sugar and gelatine. Fold in the cream
4. Spoon the mixture onto the biscuit base, level the surface and chill until set
5. Transfer the cheesecake to a serving plate and add topping of your choice