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+ servings

Strawberry Sunday Cheesecake

Miranda | My Anosmic Kitchen
Delicious no-bake cheesecake!
Prep Time 20 minutes
Fridge Time 1 hour 40 minutes
Total Time 20 minutes

Ingredients
  

Base/Crust

  • 1 box digestive biscuits
  • cup melted butter
  • 2 tablespoon sugar

Filling

  • 2 tubs plain full cream cheese
  • ½ cup sour cream
  • 1 cup castor sugar
  • ¾ cup whipping cream (full)
  • 1 lemon zested
  • 1 teaspoon vanilla essence

Garnish

  • caramel to drizzle
  • crushed nuts
  • fresh strawberries

Instructions
 

  • Spray a round cake/baking loose bottomed tin with a little spray & cook
    Place the pkt of digestives in a bag and crush with a rolling pin. You can also  blitz in a food processor
    Transfer the crushed biscuits to the food processor and process with the melted butter. 
    Press the biscuit mixture firmly into the sprayed tin and then chill for 20 to 30 minutes. (Have a cup of tea in those 30 minutes because getting the next part together takes 5 min) OR mix it and leave everything in the fridge till you ready to add the filling. 
    To make the filling, you can either beat or use a whisk to mix the filling ingredients. Don't forget to fold into the lemon zest. (optional I just like a lemon tinge but not everyone does. Just the zest!)
    Spoon the filling evenly into the tart tin and chill for as long as you can but definitely minimum an hour. For best results, chill overnight.  
    When you are ready to take it out of the tin, gently push the cake out of the tin remember the loose bottom I mentioned? Convenient and tidy, drop the loose bottom and transfer onto a plate. Please see my notes on this.
    When ready to serve, drizzle with caramel, sprinkle some crushed nuts and garnish with strawberries.

Notes

Tips and suggestions that I have used over the years when making cheese cake!
  1. The longer you leave the cheesecake in the fridge the better the result in the taste and in the texture so that you don't have any breaking of the base or the crust if you wish. 
  2. Use a rolling pin to crush the biscuits in a bag.  By not over crushing them you leave some extra crunchiness in the base. 
  3. If you find that the biscuit  mixture is still a bit dry and you have used all the  melted butter simply add more melted butter. You want it in a mix that you can lay down as a crust. 
  4. If you prefer more crunch then don't crush the digestives into nothing!
  5. It's easier to get the crust down using a masher utensil instead of your hands. 
  6. You can do the crust and while its in the fridge, mix your filling and leave it mixed in the fridge so that you can get those minimum 30 minutes fridge time for the crust to set. 
Dropping the loose tin when its ready
Using a loose bottom tin makes it so much easier when you are removing it. I prefer using a cake tin with the clip on the side. Un-clip and it falls off. 
If you find that it has not set after an hour, leave it in the fridge for longer. 
I hope that helps xx
 
 

Nutrition

Serving: 0gCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
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