Strawberry cheesecake

Strawberry cheesecake

200g digestive biscuits, crushed

100g butter, melted

397g can Carnation Condensed Milk

300g full fat soft cheese

Juice of 2 lemons

300g punnet fresh strawberries

3tbsp strawberry jam

20cm loose-bottomed cake tin

You will also need...

Tip the crumbs into a bowl. Add the butter and mix in. Spoon the crumbs into the tin and press down. Chill for 10 minutes.

Pour the condensed milk into a large bowl. Add the soft cheese and whisk together. Mix in the lemon juice (watch it thicken!). Pour into the tin. Chill for 2 hours without the strawberry topping.

To serve, take the cheesecake out of the tin and place onto a plate. Cut the strawberries in half and mix with the strawberry jam – spoon the jammy berries onto the cheesecake and serve.

For best results always put the strawberries on just at the last minute before serving. The base with filling can be chilled without the strawberry top overnight if you prefer! 

For a lighter version try our low fat cheesecake pots - and top with any fruit you like!


Main ingredients
Dairy, Fruit, Cheese

Recipe Type
Cakes & Baking, Entertaining, Cake Stall, Cheesecake

Special Info
Nut free, Vegetarian

Level of Difficulty


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