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Strawberry Cheesecake


  • For the strawberry layer

  • For the cheesecake layer

  • To Serve


  • 1.

    For the biscuit layer, mix all the biscuit ingredients together and reserve.

  • 2.

    For the strawberry layer, place the lemon juice and water into a small saucepan and mix in the cornflour well.

  • 3.

    Bring to the boil and when the cornflour is dissolved, mix in the sugar and the strawberries.

  • 4.

    Heat gently to dissolve the sugar. Remove from the heat, and allow to cool and thicken.

  • 5.

    For the cheesecake mixture, soften the gelatine in the lemon juice and a spoonful of water if needed, for 3-5 minutes.

  • 6.

    Heat the mixture gently over a low heat in a small saucepan until the gelatine is completely dissolved.

  • 7.

    Meanwhile whisk the cream cheese and the sugar in a mixer or blender on medium speed.

  • 8.

    When the sugar is dissolved turn down the speed and add the yoghurt and the gelatine.

  • 9.

    When the mixture is blended together add the vanilla extract.

  • 10.

    To assemble, place the biscuit layer into the base of six wine glasses, add a good dollop of cheesecake mixture, then add some strawberries. Chill the mixture for a few hours and top with whipped cream and a sprig of mint. Serve immediately.

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» Top Wine Matches For This Recipe

Andrew Graham

Sparkling Whites, Dessert Wines and Pinot Noir are the best wines to pair with Strawberry Cheesecake.


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