Crumble cheesecake


Serves 10 | Prep/cooking 70 mins


  • 75g crushed digestive biscuit
  • 25g melted butter
  • 1 lemon’s zest

For strawberry layer

  • 10ml lemon juice
  • 10ml water
  • 5g corn flour
  • 50g caster sugar
  • 2 ½ kg sliced strawberries

Cheesecake layer

  • 1 gelatin sheet
  • 15g lemon juice
  • 170g cream cheese
  • 115g caster sugar
  • 150g whipping cream
  • 5g vanilla extract


  • Whipped cream for decoration
  • Chocolate for decoration

1. For the crumble, mix all the biscuit ingredients together and set aside.

2. For the strawberry layer, place the lemon juice and water into a small saucepan, mix in the corn flour and bring to a boil.

3. When the corn flour is dissolved, mix in the sugar and the strawberries.

4. Gently heat on a low setting to dissolve the sugar.

5. Remove and allow to cool and thicken.

6. For the cheesecake mixture, soften the gelatin for 3-5 minutes in the lemon juice and a spoonful of water if needed.

7. Heat mixture gently over low heat in a small saucepan until gelatin is completely dissolved.

8. Whisk the cream cheese and sugar in a mixer or blender on medium speed.

9. When sugar is dissolved, turn down the speed and add the whipped cream and gelatin.

10. When the mixture is well-blended, add the vanilla extract.

11. To assemble, place some of the biscuit layer into the base of a glass cup, add cheesecake mixture, then add some strawberries.

12. Chill the mixture for a few hours and top with whipped cream and chocolate for decoration.


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