Strawberry Cheesecake

Strawberry Cheesecake


  • 150g SPAR digestive biscuits
  • 90g SPAR dairy butter
  • 3 sheets gelatine, cut in strips
  • 400g cream cheese
  • 75g caster sugar
  • 1 tsp vanilla extract
  • 150ml SPAR double cream
  • 250tbsp strawberry jam
  • 400g strawberries, hulled
  • Icing sugar


  1. Take a food bag and place 150g of digestive biscuit inside, crush the biscuits.
  2. Stir the crushed biscuits into 90g of melted butter. Once mixed, take the mixture and press into a 20cm loose bottomed spring form tin, place in fridge to chill.
  3. Place 3 tbsp of water into a bowl along with 3 sheets gelatine, allow the gelatine to soften.
  4. Beat 400g cream cheese, 75g caster sugar and 1 tsp vanilla in a large bowl until smooth.
  5. Whisk 150ml double cream until thick and fold into the into the cream cheese mix.
  6. Gently warm the gelatine in a small pan, until melted (do not boil), then carefully fold into the cream mixture.
  7. Spread 250g strawberry jam over the base, then top with the cheese mixture.  Smooth the surface and chill for at least 3 hours.

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