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Includes
recipe image JUDY MURRAY’S NO BAKE STRAWBERRY CHEESECAKE

JUDY MURRAY’S NO BAKE STRAWBERRY CHEESECAKE

“The classic combination of strawberries and cream brings a smile to my face, stirring up happy memories with my boys. But there’s always room to be more creative in the kitchen as well as on the court and that’s where my no-bake cheesecake comes in. With its creamy taste and velvety texture, it’s a born winner, just like us Murrays.”

“The classic combination of strawberries and cream brings a smile to my face, stirring up happy memories with my boys. But there’s always room to be more creative in the kitchen as well as on the court and that’s where my no-bake cheesecake comes in. With its creamy taste and velvety texture, it’s a born winner, just like us Murrays.”

    Ingredients

    FOR THE BASE
    • Includes
      250 grams digestive biscuits
    • Includes
      100 grams Flora buttery spread melted and cooled
    FOR THE FILLING
    • Includes
      400 ml Elmlea double cream
    • Includes
      600 grams cream cheese
    • Includes
      150 grams icing sugar plus extra to dust
    • Includes
      2 tsp vanilla bean paste
    • Includes
      200 grams strawberries tops removed and finely chopped plus extra to decorate

    Nutritional Guidelines (per serving)

    • 5839 kcal
      Energy (kcal)
    • 65.4 g
      Protein (g)
    • 383.2 g
      Carbohydrate excl. fibre (g)
    • 462.1 g
      Fat (g)
    • Energy (kcal)
      5839 kcal
    • Protein (g)
      65.4 g
    • Carbohydrate excl. fibre (g)
      383.2 g
    • Sugar (g)
      230.1 g
    • Fibre (g)
      9.3 g
    • Fat (g)
      462.1 g
    • Saturated fat (g)
      248 g
    • Sodium (mg)
      3499 mg
    See Full Nutritional GuidelinesClose

    (Nutrition information is calculated using an ingredient database and should be considered an estimate.)

    Instructions

    FOR THE BASE
    1. Grease and line a 20cm loose bottom spring-form tin with parchment.
    2. Blend the biscuits in a food processor or bash with rolling pin until they resemble a fine crumb.
    3. Mix in the Flora Original and tip into the tin, pressing down evenly. Chill in the freezer for 10mins to set.
    FOR THE FILLING
    1. Whisk together the Elmlea Double, cream cheese, icing sugar and vanilla bean paste until stiff and a spoon stands up vertically in the mix.
    2. Fold through the chopped strawberries and pour on top of the biscuit base. Smooth the top with the back of a spoon and cover and chill in the fridge for 2hrs or until set.
    3. Remove from the tin and decorate with strawberries. Dust lightly with icing sugar to serve.

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