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Vanilla Strawberry Cheesecake

One of Tracey’s originals. A popular dessert served in the English country pub she ran with her parents in the 1980’s.

April 10, 2016

Vanilla Strawberry Cheesecake

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No-Cook Vanilla Cheesecake


makes 24cm cheesecake


90gm unsalted butter
200gm plain McVities digestive biscuits


3 x sheets leaf gelatine
2 x yolks from extra large 59gm eggs
110gm caster sugar
1½tsp vanilla extract
250gm Philadelphia cheese
300ml thickened cream


100gm fresh raspberries
100gm fresh strawberries
icing sugar to dust


  1. Make base. Melt butter. Break up digestive biscuits and process to fine crumb in food processor. Add butter and pulse.
  2. Place crumbs in base of 24cm springform pan lined with non-stick baking paper. Using back of dessert spoon compact crumb to create an even surface on base.
  3. Make topping. Immerse gelatine leaves in cold water to soften.
  4. Separate egg yolks from whites. Place yolks in clean food processor bowl with sugar and vanilla. Process for a couple of minutes, scraping down sides of bowl a couple of times, when necessary, until sugar dissolves.
  5. Add walnut size pieces of Philadelphia to egg mix and process until smooth, scraping down sides of bowl a couple of times, when necessary.
  6. Drain all water from gelatine, bar about 20 ml (1 Tablespoon). Place in microwave (or in small pan on stove) and heat for 20 seconds, or until gelatine has dissolved.
  7. With motor running add gelatine liquid to quickly combine with cheesecake mix.
  8. Whisk cream in large bowl, until soft peak stage and holding its shape.
  9. Scrape cream into food processor bowl and whiz briefly to combine with cheesecake mix. Ensure sides and base are scraped down and pulse a couple of times to ensure everything is well mixed and smooth. Do not over process as cream will continue to whisk and may split.
  10. Scrape cheesecake mix on top of biscuit base and tap tin a couple of times to flatten surface.
  11. Cover and refrigerate for at least 3 hours to set.
  12. Remove from tin by running flat palate knife or rounded end knife around the outside of the cheesecake. Be careful and avoid cutting into cheesecake when doing this by applying pressure to the knife to stay vertical using the sides of the tin as a guide. Push base up and remove sides. Slide cheesecake off base onto serving plate and peel off paper.
  13. Slice strawberries and toss gently with raspberries. Pile on top of cheesecake and dredge generously with icing sugar. Serve.

cooks notes

  • This cheesecake can be made a couple of days before serving, keep covered and refrigerated.
  • Use full fat Philadelphia cheese for best results. If concerned about calories, serve a smaller slice! The flavour and texture will make up for the portion size.
  • Use quality vanilla for best flavour.
  • The sky is the limit when flavouring this cheesecake so be inventive by adding other ingredients to the cheesecake mix or pouring sauce on top when serving. Be careful when incorporating extra liquid, take into account how the additions may affect the setting of the cheesecake.

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Meet the team

Tracey Cotterell

Tracey Cotterell
Tracey Cotterell


Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell


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