Juliet cooks

Vanilla Cheesecake with Summer Berries

Vanilla Cheesecake with Summer Berries
Preparation time:
90 minutes + chilling time
Cooking time:
5-10 minutes
10-12 small slices

This delicious creamy cheesecake is perfect for summertime, piled up with fresh berries. It’s a no bake cheesecake too so very easy to make. The sharpness of the berries work really well with the silky vanilla cheesecake filling.

  • Juliet Sear with cheesecake and kMix


    For the filling:
    • 700g cream cheese
    • 120g icing sugar
    • 300g double cream
    • Vanilla bean paste
    For the base:
    • 300g biscuit crushed

    • 150g melted butter

    For the fruit coulis:
    • 200g strawberries

    • 40g icing sugar

    • Plus approx. 400g mixed fresh berries to dress

  • Method

    To make the base:
    • Butter and line an 8" springform cake tin with a circle of baking parchment

    • Use a food processor to finely crush the biscuits, or put the digestive biscuits in a plastic food bag and crush them to crumbs using a rolling pin.

    • Pour the melted butter into the spout of the food processor and pulse a few times to mix in the butter, or if doing by hand, 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 to create an even layer. Chill in the fridge for 1 hr to set firmly.

    To make the filling:
    • Pour the double cream into a bowl and whisk with an electric mixer until it's just starting to thicken to soft peaks.

    • Place the soft cheese, icing sugar and the vanilla in a separate bowl, then beat until combined.

    • Tip in the double cream and fold it into the soft cheese mix and mix together, then spoon onto the biscuit base, and smooth the filling out to the edges of the tin and level off as smoothly as you can with a palette knife.

    • Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge for at least 4 hours but ideally overnight.

    To make the coulis:
    • Puree the strawberries in a food processor with the icing sugar, then sieve. Pour this into a small saucepan and bring to a boil over medium heat. Cook for 5-10 minutes until it's thickened but still pourable. Leave to cool or chill in the fridge until you're ready to dress the cheesecake.

    To serve:
    • To remove it from the tin, unclip the sides to release and then use a palette knife to lift the cheesecake carefully off the base and slide the cake onto a serving plate or stand, removing the lining paper. Pile fresh berries onto the cake and pour the coulis over the berries allowing to puddle onto the cake. Serve any leftover coulis with the slices or drizzle on the plate.

  • Chef Notes

    For this recipe you will need:
    • Makes 1 x 8” round cheesecake to serve approx. 10-12 small slices
    • You’ll need a food processor (or use a plastic bag and rolling pin to crush the biscuits)
    • A stand mixer with a paddle attachment, electric whisk, or do by hand
    • Crank handled palette knife
    • Small saucepan
    • Sieve

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