Strawberry Cheesecake

No water bath is needed for this one! This strawberry cheesecake is a no-bake version, meaning no eggs or baking.

You should leave your cheesecake in the fridge for at least 6 hours. If not, you could end up with a sloppy filing that separates from the biscuit base. Chilling it in the refrigerator overnight is the best way to ensure it sets properly.

Another thing is to make sure you whisk the filling properly. If you don’t whisk it thoroughly, the filling won’t have that luscious, thick, creamy consistency. I’d advise using a stand mixer when mixing your cheesecake filling.

Finally, be sure to use full-fat cream cheese. The reduced fat type doesn’t work with no-bake cheesecakes, as the filling won’t be thick enough and might even turn out grainy.

You can use any type, as long as it’s full fat. A spreadable type like Philadelphia is fine. Just be sure to avoid the low-fat version, as your strawberry will end up with a thin cheesecake filling, and the cheesecake won’t set properly.

First, ensure you’ve followed the measurements to a T. Any change to the ratios could mean your cheesecake won’t have the right stability. Also, use the right size pan. This recipe is specifically made for a 9-inch springform pan.

Another reason could be that the biscuit base isn’t condensed enough. You need to flatten the base when you pack it into the bottom of the pan. Use the bottom of a large glass or even a coffee tamper.

Finally, be sure to use enough butter with your biscuit crumbs. It helps to bind the base together.

At least 8 people. That’s why it’s perfect for parties or other large gatherings. Then again, the fewer people, the more you get per person!

Store your strawberry cheesecake in the fridge, in an airtight container. You can either slice it up and place the leftovers in a small container, or place the whole thing in a large cake container.

It will last 2-3 days in the fridge if stored in an airtight container. The taste will not be affected for three days, and the creamy filling will start to go off.

Yes you can! Cheesecakes freeze quite well. You might lose some taste and texture when you freeze a cheesecake, but if you want to keep it for a longer period of time, freezing is the best method.

Slice your strawberry cheesecake first, then place parchment paper between each slice. This means you’ll be able to defrost only as much as you need.

Leave it to defrost in the fridge overnight.

Yes, it can. You can make this strawberry cheesecake up to two days in advance. I recommend adding the strawberry topping at the last minute.

Taking your cheesecake out of the pan can be difficult. That’s why it’s essential to use a springform pan.

There’s another little tip you can use regarding the last stage of making this cheesecake. Taking your time and patience with this part of the recipe is essential. That way, your cheesecake will be intact when removed.

I recommend using a blowtorch when removing your cheesecake. This might seem a little over the top, but it works!

A kitchen blowtorch is perfect for removing your cheesecake quickly and easily. Once you’ve seen its effectiveness, you’ll use this simple method every time.

Use a simple non-stick palette knife if you haven’t got a blowtorch. Just dip it in boiling water to heat the blade, then run it around the edge of the tin. Another easy way is to run a cloth soaked in hot water around the edge of the container.