Creamy Strawberry Cheesecake at Home
This strawberry cheesecake recipe is perfect for busy Indian households—no fancy tools or ingredients needed! With a buttery biscuit base, creamy filling made with Britannia The Laughing Cow Cheese, and a tangy strawberry topping, this dessert is a guaranteed family hit. It’s simple, satisfying, and totally do-able even with dinner bubbling on the stove.
How to Make
- 1.
Build your base
Crush the biscuits and mix with melted butter. Press the mix into a springform pan or regular steel dish. Flatten it nicely using the back of a spoon. Pop it into the fridge to set while you make the filling.
- 2.
Blend your cheesecake filling
In a large bowl, whip Britannia The Laughing Cow Cheese until smooth. Add powdered sugar, cream, and vanilla. Mix until it’s fluffy and lump-free, your arms might get a workout, but it’s worth it!
- 3.
Bake and cool
Pour the creamy mixture over the chilled biscuit base. Bake at 160°C for about 40 minutes or until the centre is just set. Let it cool on the counter, then chill in the fridge for at least 4 hours.
- 4.
Make the strawberry topping
In a pan, cook strawberries with 2 tbsp sugar and lemon juice. Stir and mash gently until it becomes jammy. Add cornflour if you like it thicker. Let this cool completely before spreading over the cold cheesecake.
- 5.
Decorate and serve
Spoon the strawberry mix over the cheesecake, slice, and serve with extra fresh berries if you have time. Or just dive right in, no judgement!
Fun Facts About Strawberry Cheesecake Recipe
- The earliest cheesecake recipes date back to ancient Greece, but the fruity versions we know today became popular in America during the 1900s.
- Strawberries became the go-to topping for cheesecake because their natural tartness balances the creamy filling
- In Japan, light and fluffy strawberries cheesecake is a Christmas tradition—gifted to teachers, family, and even neighbours!