Easy no-cook strawberry cheesecake

Cheesecake is believed to have originated from ancient Greece in the island of Samos.

The methods have since then evolved incorporating so many different ingredients, cooking methods and toppings for the cake.

Strawberry sauce is one of my favourites, because it adds a burst of fresh and bright flavors to cut down the richness of the cake.

Ingredients for the cake: 

• 250g digestive biscuits
• 100g butter, melted
• 1 vanilla pod
• 600g full fat soft cheese/ softened cream cheese
• 1 large egg
• 2 tbsp all purpose flour
• 100g icing sugar
• 284ml pot of double cream

For the toppings:

• 400g punnet of strawberries, halved
• 25g icing sugar
• cornstarch
• 1/2 cup water
• lemon zest (optional)

Method:

• To make the base, butter and line a 23cm loose-bottomed tin with baking parchment.
• Put the digestive biscuits in a plastic food bag, seal it then crush the biscuits to crumbs using a rolling pin.
• Transfer the crumbs to a bowl, then pour over the melted butter.
• Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base (preferably with a spatula) to create an even layer.
• Chill in the fridge for 1 hr to set firmly.
• Slice the vanilla pod half length, leaving the tip intact so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.

• Pour the double cream into a bowl and whisk with an electric mixer until it starts to thicken to soft peaks.

• Place the soft cheese, icing sugar, cracked egg, wheat flour and the vanilla seeds in a separate bowl, then beat for 2 minutes with an electric mixer until smooth and starts to thicken, it will get thin and then start to thicken again.

• Tip in the double cream and fold it into the soft cheese mix. You’re looking for it to be thickened enough to hold its shape when you tip a spoon of it upside down. If it’s not thick enough, continue to whisk. Spoon onto the biscuit base, starting from the edges and working inwards, making sure that there are no air bubbles.

• Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.
• Bring the cheesecake to room temperature about 30 minutes before serving.
• To remove it from the tin, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate then remove the lining paper and base.

For the topping:

• Puree half the strawberries in a blender or food processor with the icing sugar and 1 tsp water, then sieve.
• Stir in water and sugar and bring it to boil over high heat, stirring frequently.
• In a small bowl, mix cornstarch with 1 tablespoon of water.
• Add cornstarch mixture into the strawberries. Reduce heat to medium and cook for a couple more minutes.
• Remove from heat and stir in lemon juice.
• Let cool.
• Pile the remaining strawberries onto the cake and pour the puree over the top.

The cake has a crunchy base, really soft middle part and a creamy top that has a zingy yet sweet taste.

Go ahead and try out cheesecake with your favourite fruits.

It is perfect for after meals desserts.