Servings : Serves 8
Yes, same awesome cheesecake…different home-made topping!! 😀
You can even make these in small individual bowls and serve individually instead of having to slice one big cheesecake.
To see how the same cheesecake looks with different toppings so you may have an idea of the various options you can have for serving this yummy dessert, check these links:
- 8 oz. cream cheese, at room temperature (1 package, about 250gm)
- 8 oz. COLD whipping cream (1 cup)
- 1 tsp. vanilla essence
- 1/4 cup grinded/caster sugar
- 1 tsp. lemon juice
- 150gm Digestive biscuits (about 13-15 biscuits)
- 2 tbsp. cocoa powder
- 2 tbsp. powdered sugar
- 85gm melted butter
Ingredients for Strawberry Sauce
- 2 cups fresh or unsweetened frozen strawberries
- 1/3 cup sugar
- 1-2 tsp. cornstarch
- 1/3 cup water
- red food coloring (optional)
Make sure you use a GOOD QUALITY thick cream cheese, like Philadelphia or DairyBelle. Spreads will not work for this recipe as they are too light in consistency.
Crush the digestives either in a plastic bag with a rolling pin or in a processor. Then add the cocoa powder and sugar, pulse or mix until combined. Add the melted butter and mix well.
Press in an 8″ spring form pan. Cover and chill the base in the refrigerator whilst you prepare the cheesecake filling.
Whip the cream until peaks form. Cover and refrigerate.
Add the sugar and lemon juice to the cream cheese. Mix well until the cream cheese no longer has any lumps and the sugar is completely dissolved. Do not rush past this stage, take your time. 🙂
Once the cream cheese is smooth smooth SMOOTH, get the whipped cream from the refrigerator and add it into the cream cheese. Add the vanilla. Now, using a whisk, mix the two until the mixture is smooth, stiff and thick. You can use an electric or hand mixer at this stage but be careful NOT to over-beat it as the whipping cream might curdle if you do that.
Pour the mixture onto the prepared crust, cover with cling film and allow to set, at least 5 hours but preferably overnight.
Now you can prepare the sauce.
For Strawberry Sauce
Wash and hull fresh strawberries. If using frozen strawberries, thaw before using. Chop the strawberries into small pieces. Reserve a third of the chopped strawberries.
Mix water and cornstarch until dissolved, pour into a pan and add the strawberries and sugar. Simmer until the sauce thickens. Pour the sauce into a blender and blend until smooth, then pour it back into the pan.
Add the reserved third of chopped strawberries and simmer for another minute. Finally add the vanilla essence and some drops of red food coloring if you like.
Refrigerate until chilled before serving over your dessert.
Assalamualikum Fauzia.. im
Assalamualikum Fauzia.. im planning to make this in shot glasses but for 30 people. can u pls help me with the exact measure of ingredients of the cheesecake only not the crust.. jazakallah khair 😀
W/Salaam, as mentioned under
W/Salaam, as mentioned under the pic (right hand side) this recipe serves 8. So either triple the amounts and make smaller servings or make 4 times and have some extra. 🙂
Heyyyy… Can u please guide
Heyyyy… Can u please guide me here.. I just wanna knw can we use the powdered whipping cream. Actually where i live in pakistan whipping cream is hard to find. Somtimes “wipped cream” in cans is available but that too ocasionally.. Only by luck!!!!! So please tell me can i use the powdered one and will canned one be fine used too… Lots of prayers..
Hi, am really not sure that
Hi, am really not sure that it would work as well as liquid whipping cream that is then whipped from scratch. You could try, but maybe instead of making a full cheesecake, make them in individual servings/bowls so that if it does not set, they will still look amazing and can be had from the bowls.
Hi can i bake this instead of
Hi can i bake this instead of set in fridge?
Hi, no the baked versions
Hi, no the baked versions need eggs.
I want to make the Strawberry Sauce topping to top 12 cheesecake cupcakes. Do you suggest I halve the sauce recipe or make it as it is?
W/Salaam, make the full
W/Salaam, make the full recipe. 🙂
I dnt hv spring foam pan.wht
I dnt hv spring foam pan.wht should i do.dnt want to make it in seperate glasses..plz reply
It would be difficult to turn
It would be difficult to turn out the cheesecake without ruining it if you use a pan that is enclosed. Do you have a loose-bottom pan?
Should we add gelatin to this recipe just to be on the safe side? If so, how much? Your recipes are my go-to recipes when I’m in doubt of trying another recipe. They are always amazing and on the dot.
Hi, you can if you like,
Hi, you can if you like, around 1 tsp should be enough. 🙂
aslm,hope ur dng well,can i
aslm,hope ur dng well,can i use husseini bakery egg biscuits for the crust?thanks
W/Salaam, am not sure how
W/Salaam, am not sure how well those will withstand the test, you can try. 🙂
hi..wht abt Ricota cheese?
hi..wht abt Ricota cheese? can I use it for cheesecake?
Have personally never tried
Have personally never tried that substitution, sorry!
jazakAllah for the quick
jazakAllah for the quick reply.APPRECIATE YOUR RECIPES ALOT.
Commenting on two recipes
Commenting on two recipes simultaneously. I was wondering that if I halved the cream cheese, how would that work out?
You will get a very very thin
You will get a very very thin cheesecake. 🙂 Make sure to halve the other filling ingredients.
Could I just grind the normal
Could I just grind the normal sugar in both cases and work with that?
Yes you can.
Yes you can.
Assalamualaikum fauzia deary,
Assalamualaikum fauzia deary,
hope ur doin well
made this cake twice but the cheese never stands..m so dishearted…i want it to come out clean as urs..but..ooo ..never came likev that
What cud b the mistake..
i tried with pheladelphia too
W/Salaam, either you are
W/Salaam, either you are overwhipping the whipping cream OR not whipping it long enough. It should form peaks.
hey! can i use ‘PUCK’ cream
hey! can i use ‘PUCK’ cream cheese for this recipe??
Hi! Sorry am not familiar
Hi! Sorry am not familiar with puck cream cheese. If it is a spread then I would not recommend it.
Hi…..i made d chesesecake
Hi…..i made d chesesecake nd kept it overnight bt it did not set…..it is absolutely thin nd i cant evn cut across d biscuits 🙁
Hi, may I ask, what changes
Hi, may I ask, what changes did you make? Which cream cheese did you use and did you whip the cream well? Did you measure all the ingredients accurately as directed?
Can we add gelatin it this
Can we add gelatin it this recipe if yes then what should be the quantity ?
I personally never needed to
I personally never needed to use gelatin for this recipe, but if you feel you need to then about 1 tsp should do.
Hi I added the whipping cream
Hi I added the whipping cream without whipping into the creamcheese mixture. Is that ok? I have kept it to set and Im nervous if it will turn out good. I misread the recipe and did this. pls help
Hi, the whipping cream needed
Hi, the whipping cream needed to be whipped so it can help the cheesecake hold its shape when sliced up.