Ingredients

200g (7 oz) digestive biscuits (13 pieces, 1 2/3 cups crumbs), or other plain biscuits/cookies

90g (6 tbsp) unsalted butter, melted

1/2 tsp cinnamon powder (optional)

1 tbsp brown sugar

Pinch of salt

2 1/4 tsp (9 g) gelatin powder, unflavoured

2 tbsp cold tap water

1 cup thickened or heavy cream (or any whipping cream, fridge cold)

500g (16 oz) cream cheese block, well softened at room temperature (not tub)

3/4 cup caster sugar (superfine sugar)

1 tsp vanilla extract

1 tbsp lemon juice (not critical, can do without)

6 strawberries, halved (plus extra for serving)

Whipped cream (half batch for decorating, or full batch for extra to serve on side)

Instructions

Step 1: Prepare the cake pan by turning the base of a 20cm (8″) springform pan upside down. Lightly grease with butter, place a square piece of parchment paper on the base, then clip the sides back on. Butter and line the sides as well.

Step 2: Break up the biscuits roughly and blitz in a food processor for about 30 seconds until fine crumbs form.

Step 3: Add melted butter, cinnamon (if using), brown sugar, and salt to the crumbs. Blitz again for about 10 seconds until the mixture resembles wet sand and holds together when pinched.

Step 4: Pour the crumb mixture into the prepared pan. Use a spatula to spread it evenly over the base and up the sides, pressing firmly with a flat-sided object to create a crust about 9mm (0.35″) from the top rim. Refrigerate until ready.

Step 5: Bloom the gelatin by sprinkling it evenly over 2 tablespoons of cold water in a small bowl. Whisk gently and let it sit for about 3 minutes until it firms up.

Step 6: Melt the bloomed gelatin in the microwave for 15 seconds on high (do not boil). Set aside to cool for 5 minutes, ensuring it remains liquid.

Step 7: In a bowl, whip the cold cream with an electric beater on high for about 2 minutes until firm peaks form.

Step 8: In a separate large bowl, beat the softened cream cheese and caster sugar on high for 1 minute until smooth. Add vanilla extract, lemon juice, salt, and the melted gelatin, then beat briefly to combine without overmixing.

Step 9: Gently fold about 1/4 of the whipped cream into the cream cheese mixture with a rubber spatula. Then carefully fold in the remaining cream until just combined, keeping the mixture airy.

Step 10: Pour the filling into the chilled crust, smoothing the surface. Refrigerate for at least 6 hours or until set.

Step 11: To serve, remove the sides of the springform pan. Use the parchment paper overhang to lift the cheesecake off the base onto a serving platter.

Step 12: Decorate the top with whipped cream and halved strawberries as desired. Slice and enjoy!

Tips & Variations

For a gluten-free option, use gluten-free plain biscuits or cookies in the crust.

Add a teaspoon of coffee powder to the crust mixture for a mocha twist.

If you don’t have gelatin, use agar-agar as a vegetarian substitute, following package instructions.

Chill the cream thoroughly before whipping to achieve better volume and stability.

Use fresh lemon juice for a subtle tartness that balances the sweetness beautifully.

FAQs

Can I use a different type of biscuit for the crust?

Yes, plain biscuits or cookies such as graham crackers, Maria biscuits, or even shortbread work well. Just ensure they are not heavily flavored or coated.

Is gelatin necessary in this recipe?

Gelatin helps the cheesecake set firmly without baking. While you can skip it, the filling may be softer and less stable. For a vegetarian alternative, you can use agar-agar, but follow the specific preparation instructions for that ingredient.