Easy-Make Strawberry Cheesecake

This super simple strawberry cheesecake is an absolute doddle to make and will freeze well for up to 3 months. For the best results, cut the cheesecake into wedges while it is still slightly frozen in the middle.

Easy bake cheesecake

Wow your friends and bag yourself an automatic invite to ALL the birthday parties with this amazing strawberry cheesecake that only takes 5 minutes of cooking time. There are 35 minutes of prep so do set aside some time but, once it’s done, it can be frozen or kept in the fridge until bellies call for it.

Tuck into this cheesecake after a light dinner like this chicken salad or this strawberry & mozzarella salad. Whether you're hosting a family dinner, entertaining friends, or having a cosy dinner for two, this cheesecake’s perfect.

Plus, any leftovers freeze well, making it a treat you can pay forward.

Method

• Prepare your freezer: Set it to Fast Freeze or clear space in the rapid freezing section/coldest part of your freezer at least an hour before making the cheesecake.
  
  
• Line the cake tin: Take a 23cm spring clip cake tin and line it with a large piece of aluminium foil. Press the foil down firmly into the base and sides of the tin, leaving plenty overhanging the edges.
  
  
• Create the strawberry topping: In a saucepan, cook 200g of strawberries with sugar and 1 tbsp cold water over gentle heat for 5 minutes until very soft. Remove from heat, stir in the reserved raw strawberries, and let it cool.
  
  
• Prepare the biscuit base: While the topping is cooling, place the biscuits in a freezer bag and crush them into crumbs using a rolling pin. Mix the crumbs with melted butter and press the mixture firmly into the base of the prepared tin to create an even layer. Freeze for 20-30 minutes until solid.
  
  
• Whip the cheesecake filling: Using an electric whisk, beat the condensed milk, cheese, and cream together until thickened, forming very stiff peaks. Mix in the grated zest.
  
  
• Assemble and freeze: Spoon the cheesecake filling over the biscuit base and top it with the cold strawberry sauce. Open freeze the cheesecake for 3 hours or until solid. If you're not freezing it, chill in the fridge for 3-4 hours before serving. Serve after chilling if you’re going to eat it immediately! And pair with some cream and mint for extra snazz.
  
  
• Freeze the cheesecake: For freezing, remove the cheesecake from the tin, wrap it in foil, and seal it tightly to minimise air exposure. Add a second layer of foil, place it in a large freezer bag, label it, and freeze for up to 3 months.
  
  
• To Serve from Frozen: Unwrap the frozen cheesecake, remove all the foil, and place it on a plate or cake stand. Allow it to thaw at room temperature for about 1 hour before serving. For longer storage, keep it in the fridge. Consume within a couple of days for the best taste or, ideally, in one big mouthful.