Strawberry Cheesecake⁠


  • 150g Butter
  • 300g Digestive biscuits 
  • 650g Soft cheese 
  • 175g Icing sugar 
  • 300ml Double cream 
  • 1 Vanilla pod
  • 1tsp Vanilla extract
  • 450g Strawberries 
  • 50g Caster sugar
  • 1tsp Cornflour
Strawberry Cheesecake in the background a person wearing a Annabel's Deliciously British Apron


  • Grease the base and sides of a deep 8-inch springform cake tin before lining the bottom with baking parchment. Put the digestive biscuits into a sealed bag and beat with a rolling pin until crumbled.
  • Melt the butter before transferring to a bowl and mixing with the biscuit crumbs. Tip the buttery biscuit mix into the tin and press down firmly and evenly to make a base. Place in the fridge to set.
  • Halve the vanilla pod and scrape out the seeds. Hull and dice 200g of the strawberries. In a large bowl, whisk the soft cheese until fluffy before adding the icing sugar and gently whisking until smooth.
  • In a separate bowl, mix the cream with the vanilla seeds and extract, whisk until soft peaks form. Then fold the strawberries and cream gently into the soft cheese mixture.
  • Spoon the filling over the biscuit base and spread until even and smooth. Put the cheesecake into the fridge and leave to set for at least 4 hours (or overnight).
  • For the topping, hull and quarter 100g of strawberries and add them to a small pan with caster sugar and a splash of water. Cook over a low heat for around 10 minutes, or until the sugar has dissolved and the strawberries have softened.
  • Gently mash the strawberries in the pan then pass through a sieve into a small bowl. Pour the resulting juice back into the pan and add the cornflour. Stir constantly over low heat until the sauce has thickened then leave to cool.
  • Remove the cheesecake from the fridge once set and carefully release the tin. Transfer to a serving plate and pour the strawberry sauce over the top, finishing off by adding the remaining halved strawberries as decoration.

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