Strawberry Cheesecake
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 4hrs 50mins
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- Serves
- 12
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- Calories
- 483
Combine two classic desserts into a no-bake velvety vanilla cheesecake base, topped with a luscious layer of strawberry jelly. This creation is not only smooth and creamy but also bursts with the irresistible sweetness of ripe strawberries. Treat your guests to a heavenly dessert that's sure to be the highlight of any celebration, dinner party, or gathering. Store for up to five days in the fridge.
recipe updated Nov 27, 2025
Ingredients
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- Biscuits
- 300 g
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- Unsalted butter
- 130 g
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- Strawberries
- 500 g
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- Platinum leaf gelatin sheet
- 6 g
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- Cream cheese
- 700 g
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- Caster sugar
- 100 g
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- Vanilla extract
- 1 teaspoon
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- Whipping cream
- 350 g
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- Water
- 50 g
Tools
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Stove
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Kenwood Chef
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Medium bowl
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Saucepan
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Heatproof bowl
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Jug
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Springform pan - 9 x 3"
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Sieve
Step preview
- Making the biscuit base:
- Grease a tin and line with parchment paper
- Add the ingredients into a bowl and mix to combine
- Transfer the biscuit mixture into the tin
- Smooth out using the back of a spoon
- Chill in the fridge – 20 minutes
- Making the base:
- Add the ingredient into a heatproof bowl
- Heat in a microwave until boiling
- Then add the soaked gelatine and mix until dissolved
- Add the cream mixture into the appliance bowl
- Then add the next ingredients
- Fit the Whisk Tool
- Whisk – 5 minutes, speed Max
- Then add the cream mixture into the tin and spread evenly
- Chill in the fridge – 1 hour
- Making the strawberry jelly:
- Add the ingredients into a saucepan
- Cook until the strawberries have broken down – 10 minutes, medium-high heat
- Strain the strawberries through a sieve into a jug to remove all the pulp
- Let cool at room temperature – 10 minutes
- Then add the soaked gelatine and mix until dissolved
- Pour the strawberry jelly over the cheesecake
- Chill in fridge until set – 3 hours
- Serve