Make this easy no-bake strawberry cheesecake with just six ingredients

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The finished cheesecake (Picture: Pleesecakes)

You might think you need lots of ingredients and hours in the kitchen to create an impressive dessert.

But this Instagram-worthy cheesecake needs just six things and you can whip it up quickly, before leaving it to set in the fridge.

The recipe for the Strawberry Edge Ledge has been created by Pleesecakes, who specialise in no-bake cheesecakes so they know a thing or two.

They add fruit to the top but if you want to scale it back a little, you can leave that off.

The sliced strawberry edge adds to the impact, but again, if you want to make it even simpler, you can just make the filling and the base.

Ingredients

440g plain digestive biscuits

50g unsalted butter, melted

920g cream cheese

125g caster sugar

290g strawberries

300ml double cream

Optional extras

300g mixed berry compote

100g strawberries

100g blueberries

100g raspberries

75g blackberries 

Method

Serves 10

1. Whizz the digestive biscuits to a fine crumb in a food processor (stick them in a sandwich bag and bash with a rolling pin if you haven’t got a processor). Add the melted butter and give it a good stir to make sure that all the biscuit is nicely coated.
2. Pour into a 23cm (9 inch) deep springform cake tin and press down gently and evenly to make your base. Level off around the edge with the back of a spoon and place in the freezer for 15 minutes to firm up.
3. To make the filling, beat the cream cheese and 100g sugar together. Blitz 100g of the strawberries (set the other 190g aside) in a food processor with the remaining sugar to a purée.
4. Then, add the strawberry purée to the cream cheese and mix together thoroughly. Whip the cream until you have stiff peaks and fold it gently into the mix. Put to one side. 
5. For the strawberry edge, cut the green ends off the strawberries and slice in half lengthways. Grab the cake tin and stick the strawberries around the edge (with the flat inside edge of the strawberry facing outwards).
6. Spoon in the cheese mixture, starting gently around the edge with small spoonfuls, making sure you don’t dislodge the strawberries, and working your way into the middle.
7. Level off with a palette knife and then run your forefinger and thumb around the rim of the tin to create a professional finish. Tap the tin gently on a hard surface to remove any air bubbles. Stick it in the fridge for at least 4 hours to set.
8. Once set, remove from the fridge and take it out of the cake tin. If you want to add toppings, go in first with the mixed berry compote, then the fresh fruit. Serve straight away. 

Do you have an easy recipe to share?

Get in touch at metrolifestyleteam@metro.co.uk.

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source https://metro.co.uk/2020/10/06/make-this-easy-no-bake-strawberry-cheesecake-with-just-six-ingredients-13378252/