Mega strawberry cheesecake

liam connor

liam connor

7th March 2012
liam connor

Mega strawberry cheesecake

yum yum cheesecake


  • Ingredients
  • Serves: 6
  • 100g digestive biscuits
  • 50g reduced fat butter
  • 5 sheets leaf gelatine
  • 450g strawberries, hulled
  • 300g light cream cheese
  • 300g fat free Greek yogurt
  • 100g caster sugar
  • few drops vanilla extract
  • 1 tsp icing sugar


Preparation method
Prep: 30 mins | Extra time: 2 hours 15 mins, chilling
1. For the biscuit base, crush the biscuits in a plastic bag to make fine crumbs.
2. Melt butter in a small pan and stir in the biscuits. Divide between 6 individual silicone cake moulds or cupcake cases and pack down with the end of a rolling pin. Place in the fridge for 15 minutes to set (put moulds on a tray so they are easy to move around).
3. Place gelatine in a small pan with 50ml. Soak for 10 minutes until softened, then heat very gently until melted. Do not boil. Remove from heat.
4. Put 150g strawberries in a food processor until smooth liquid then put that with the cream cheese, yogurt, sugar and vanilla in the mixer . With the machine running, pour on the gelatine in a thin stream until smooth. Pour over biscuit mix and set for 2 hours in the fridge.
5. Make the strawberry sauce by blending another 150g (5oz) of strawberries in a clean food processor or liquidiser with the icing sugar. Blend until smooth. If liked the sauce can be boiled to reduce it and make it jammier in texture.
6. To turn out, run a knife around the inside of each mould and invert onto a tray, peeling off moulds. Top with halved strawberries and coulis.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.