Classic Strawberry & Lemon Cheesecake
You'll love our Classic Strawberry & Lemon Cheesecake recipe because it's so easy and so delicious! This easy-to-follow no-bake cheesecake recipe is prepared in 30 minutes and perfect for afternoon tea or dessert.
Ingredients
- 250 grams plain biscuits
- 1/2 teaspoons ground ginger
- 450 grams cream cheese
- 1/2 cup icing sugar
- 500 grams sour cream
- 2 teaspoons lemon zest
- 2 punnets fresh strawberries
- 1 tablespoons gelatine, sprinkled over 2 Tbsp water
- 100 grams butter, melted
- 250 grams plain biscuits
- 1/2 teaspoons ground ginger
- 450 grams cream cheese
- 1/2 cup icing sugar
- 500 grams sour cream
- 2 teaspoons lemon zest
- 2 punnets fresh strawberries
- 1 tablespoons gelatine, sprinkled over 2 Tbsp water
- 100 grams butter, melted
- Step 1 of 8Lightly grease a 22cm springform tin.
- Step 2 of 8Place the biscuits and ginger into a food processor and blitz until they resemble fine breadcrumbs. Add the butter and blitz again to combine.
- Step 3 of 8Spread the biscuits evenly into the base of the tin. Refrigerate for 20 minutes.
- Step 4 of 8In a large bowl, beat together the cream cheese and icing sugar until completely smooth. Add the sour cream and lemon zest, beating again.
- Step 5 of 8Set aside half a punnet of strawberries for decoration. Remove the tops of the rest of the strawberries, and slice enough to place around the edge of the tin.
- Step 6 of 8Purée the remainder and set aside. Melt the gelatine in a microwave for 20 seconds or until clear in colour, then add to the puréed strawberries. Fold half the purée into the cream cheese mixture.
- Step 7 of 8Spread the cheesecake mixture into the tin, smoothing the top with the back of a spoon. Pour the rest of the strawberry purée on top.
- Step 8 of 8Place into the fridge for at least 4 hours to set. Decorate the top with the remaining strawberries.
Method
- Step 1 of 8Lightly grease a 22cm springform tin.
- Step 2 of 8Place the biscuits and ginger into a food processor and blitz until they resemble fine breadcrumbs. Add the butter and blitz again to combine.
- Step 3 of 8Spread the biscuits evenly into the base of the tin. Refrigerate for 20 minutes.
- Step 4 of 8In a large bowl, beat together the cream cheese and icing sugar until completely smooth. Add the sour cream and lemon zest, beating again.
- Step 5 of 8Set aside half a punnet of strawberries for decoration. Remove the tops of the rest of the strawberries, and slice enough to place around the edge of the tin.
- Step 6 of 8Purée the remainder and set aside. Melt the gelatine in a microwave for 20 seconds or until clear in colour, then add to the puréed strawberries. Fold half the purée into the cream cheese mixture.
- Step 7 of 8Spread the cheesecake mixture into the tin, smoothing the top with the back of a spoon. Pour the rest of the strawberry purée on top.
- Step 8 of 8Place into the fridge for at least 4 hours to set. Decorate the top with the remaining strawberries.
Nutrition per serving
2691 Kilojoules
Protein8 grams
Fat50 grams
Carbs41 grams
Sugars28 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 8Lightly grease a 22cm springform tin.
- Step 2 of 8Place the biscuits and ginger into a food processor and blitz until they resemble fine breadcrumbs. Add the butter and blitz again to combine.
- Step 3 of 8Spread the biscuits evenly into the base of the tin. Refrigerate for 20 minutes.
- Step 4 of 8In a large bowl, beat together the cream cheese and icing sugar until completely smooth. Add the sour cream and lemon zest, beating again.
- Step 5 of 8Set aside half a punnet of strawberries for decoration. Remove the tops of the rest of the strawberries, and slice enough to place around the edge of the tin.
- Step 6 of 8Purée the remainder and set aside. Melt the gelatine in a microwave for 20 seconds or until clear in colour, then add to the puréed strawberries. Fold half the purée into the cream cheese mixture.
- Step 7 of 8Spread the cheesecake mixture into the tin, smoothing the top with the back of a spoon. Pour the rest of the strawberry purée on top.
- Step 8 of 8Place into the fridge for at least 4 hours to set. Decorate the top with the remaining strawberries.