What’s your favourite dessert? Mine has to be cheesecake – fluffy, light, rich and creamy all at the same time. Glorious! When the lovely people over at Horsham Gingerbread sent me over some biscuits to try, I couldn’t resist whipping up a cheesecake using them for the base.
Spring means plenty of strawberries, so I decided to make a no-bake strawberry & clementine cheesecake. Let’s dive straight in, shall we?
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In order to make your strawberry & clementine no-bake cheesecake you’ll need:
250g digestive biscuits (I used Horsham Gingerbread’s Sussex Honey Alberts – and they’re gluten free!)
100g melted butter
1 tsp vanilla extract
600g cream cheese
100g icing sugar
284ml double cream
200g strawberries (sliced)
Zest of 1 clementine
- Start with your buttery biscuit base (does anyone else get the reference?). Pop your biscuits into a sandwich back, seal the top and bash them into crumbs with a rolling pin. Therapeutic, isn’t it?
- Grease and line your tin with with baking parchment (a 23cm loose-bottomed tin is best – I used a square dish personally!).
- Transfer your biscuit crumbs to a bowl and pour over the melted butter. Mix thoroughly so that all the crumbs are coated, and tip the crumbs into the tin. Press firmly and pop into the fridge to set for 1 hour.
- Pop your cream cheese, icing sugar and vanilla into a large bowl and mix with an electric mixer until smooth. Add in your double cream and continue to mix until it is all combined.
- Grate the zest of your clementine into the cream mixture and mix until combined.
- Pour the cream mixture onto your biscuit base and smooth the top until it is spread evenly. Put it in the fridge to set overnight.
- Now to decorate! Slice your strawberries and arrange on top of the cheesecake however you’d like.
- Slice it up and serve!
There you have it – a fuss free, easy to make no-bake cheesecake embracing the light flavours of vanilla, clementine and strawberry. This cheesecake is perfect for a big family lunch, and will definitely have people coming back for seconds. Using the Horsham Gingerbread Sussex Alberts for the base added a subtle honeyed, sweet flavour rather than using normal digestives, with worked well with the rest of the flavours.
If you make this recipe, I’d love to know what you think! You can’t beat a good slice of cheesecake for dessert.
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