Strawberry Cheesecake

I started using this recipe while I was still in college because it was so simple and also because it was a big crowd pleaser. The original recipe included fresh cheese but I have never tried it that way. I've made so many changes to the recipe that I consider this my recipe for a no-bake cheesecake. You can use other kinds of jam. I know from experience that with mixed berry jam is just as good.


  • 400mL (1 2/3 cups) cream (35-38% fat)
  • 200g (7oz) Philadelphia cream cheese 
  • 2 tablespoons granulated sugar
  • 6 gelatin sheets
  • 200g (7oz) sweet butter biscuits (e.g. Marie biscuit)
  • 125g (1 stick) butter
  • 150g (5oz) strawberry jam
  • small strawberries for garnish


Start by melting the butter. 

While the butter melts, grind the biscuits into a fine powder.

Add the melted butter to the biscuits and mix.

Grease a cake pan with a removable bottom.

Use a spoon or your hands to form the base for the cheesecake with the biscuits.

Place the cake pan in the fridge for 15 minutes. Submerge the gelatin sheets in a bowl with cold water. They will turn soft after a few minutes. Remove the gelatin from the bowl and strain off the water as much as possible. 

Dissolve the gelatin with 2 tablespoons of hot water.

Beat the cream and half way through it add the sugar and the cheese.

Add the dissolved gelatin and mix.

Transfer the mixture to cake pan and place in the fridge for 2-3hours.

The jam that I used was too heavy, so I added about 3 tablespoons of water before spreading it over the cheesecake.

With a knife, carefully separate the cheesecake from the pan before unmolding it. Garnish with small strawberries and serve.

For a print friendly version visit this recipe at my Recipes page.


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