Easy cheesecake recipe made ready to mix and set in the fridge. Take it the next step and freeze it for a great summer frozen dessert.


  • 500 gr cream cheese
  • 200 gr castor sugar
  • 5 ml vanilla essence
  • 200ml double cream
  • 2 punnets strawberry
  • 200 gr sweet biscuit (crumbs)
  • 3 sheets gelatine
  • 100 gr butter
  • 5 gr ground ginger


Add butter, biscuit & ginger into a food processor and pulse till roughly combined.
Press biscuit mix into bottom of a lined 25 cm cheesecake ring.
Cut 1 punnet of strawberries in halves and place onto biscuit base edge.
Allow base to set in fridge.
Take remaining punnet of strawberries and puree till smooth, set aside.
Mix cream cheese, double cream, sugar, vanilla essence and 1/2 puree strawberry.
Dissolve 2 gelatine sheets in 100ml water and add to cream cheese mix.
Mix gelatine through cream cheese, then pour over biscuit base, allow to set in fridge.
Dissolve 1 sheet gelatine in 50ml water and mix with remaining puree.
Pour over part set cheesecake and allow to set in fridge for 2 hours.
Cut and serve with double cream.


More great recipes online foodlife.com.au

David Wilson

David Wilson

Foodlife is a culmination of recipes and ideas from longs days in commercial kitchens, food photography projects and translations from my trusty cooking notebook that has followed me across the globe. Enjoy these ideas and if you get motivated yourself, send me through some of your own.