There’s something about the simplicity of a cheesecake that just feels like home. It’s that perfect balance of creamy, tangy, and sweet that you can’t resist, and when you add a layer of fresh strawberries on top, it’s like nature’s perfect pairing. I’ve always had a soft spot for cheesecakes. Maybe it’s because they’re forgiving – unlike, say, a delicate soufflé that demands all your attention. Cheesecake is a little more laid-back, a little more indulgent, and, dare I say, a lot more satisfying.
Nigella Lawson’s strawberry cheesecake, specifically, is one of those recipes I return to over and over. It’s easy to make, doesn’t involve any baking (my favorite part), and just feels like a treat no matter the occasion. Her version of this classic dessert hits all the right notes: light yet rich, simple but elegant, and bursting with fresh flavors.
Nigella Lawson’s Strawberry Cheesecake Recipe
The first time I made Nigella’s strawberry cheesecake, I had no intention of making it a showstopper. I just wanted something quick and delicious to bring to a family gathering. But the moment I took that first bite – creamy, tangy, with that sweet strawberry topping – I knew it was something special. It wasn’t just good; it was the kind of dessert that could stop a conversation and get everyone asking for the recipe.
This recipe is a perfect example of Nigella’s style: uncomplicated but indulgent. She has this way of elevating everyday ingredients to make them feel extraordinary. You’re not spending hours in the kitchen with complicated techniques. Instead, you’re blending and assembling a few simple components that transform into something utterly mouthwatering. And the best part? It’s not overly sweet – it’s the kind of dessert that’s sophisticated, but you can still eat it with your hands while watching your favorite show (don’t judge, we’ve all done it).
Ingredient List
Now, here’s where I’ll admit: I sometimes tweak the ingredients based on what’s available, but the core elements remain the same. So here’s what you’ll need for Nigella’s version of strawberry cheesecake:
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For The Base
- 250g of digestive biscuits (or graham crackers if you’re in the US)
- 75g of melted butter
- 2 tbsp of sugar (optional, but it gives the base a little extra sweetness)
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For The Filling
- 500g of cream cheese (I prefer full-fat for that rich texture)
- 200g of sour cream (this adds a tangy punch)
- 75g of icing sugar (powdered sugar works perfectly here)
- 1 tsp vanilla extract (don’t skip this – it adds depth)
- 1 tbsp of lemon juice (for a slight zing)
- 2 tsp gelatin (to help set the filling, though Nigella offers alternatives if you want to avoid it)
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For The Topping
- Fresh strawberries (the star of the show)
- Extra sugar (a couple of tablespoons to make a syrupy glaze)
How To Make Nigella Lawson’s Strawberry Cheesecake?
Alright, here’s the fun part – actually making the cheesecake! You’ll notice from the get-go how effortless it feels.
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Prepare The Base
Start by breaking up your biscuits or graham crackers in a food processor. You want fine crumbs, not chunks, so blend until they’re like sand. If you don’t have a food processor, putting them in a ziplock bag and crushing them with a rolling pin works just fine. Next, pour the crumbs into a bowl, add the melted butter and sugar, and stir it all together until it’s coated and sticks together when pressed. Then, press this mixture into the base of a springform pan (I usually line the bottom with parchment paper for easy removal). Pop it in the fridge to chill while you make the filling.
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Make The Filling
Now, for the cheesecake filling: in a large mixing bowl, beat the cream cheese until it’s smooth. Then add the sour cream, icing sugar, vanilla extract, and lemon juice, and mix everything until combined. This part is almost like creating a luxurious, creamy cloud. If you’re using gelatin, dissolve it in a little water and stir it in at this point, following the instructions on the packet. Don’t worry – it’ll set beautifully and keep the filling from being too soft.
Once you have a smooth, thick mixture, pour it over the base and spread it evenly. I like to give it a little tap to make sure everything settles nicely. Now, let it chill in the fridge for at least four hours, or better yet, overnight. It’ll firm up and be ready to shine.
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Prepare The Topping
When you’re ready to serve, slice up the strawberries and arrange them on top of the cheesecake. I usually try to make it look fancy by fanning the strawberries out, but honestly, you could just pile them on, and it’ll still look stunning. If you want to go a step further, heat a little sugar in a pan until it turns into a syrup and pour it over the berries. It makes the topping even more luscious.
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Serve And Enjoy
Once the cheesecake has set and the strawberries are on top, you’re good to go. Just release it from the springform pan, slice it up, and watch it disappear. It’s one of those desserts that never lasts long in my house.
Things I Learned
Making this cheesecake isn’t rocket science, but there are a few little tricks that I’ve picked up along the way. First, the base: I’ve learned not to skimp on the butter. I mean, yes, it’s a bit indulgent, but that buttery, slightly sweet base really holds everything together. If you’re feeling extra lazy (which I often am), you can also try pre-made biscuits, though crushing your own feels like an extra little step that’s worth it.
The filling, however, is where the magic happens. While Nigella’s original recipe calls for gelatin, I’ve tried making it without, and I have to admit, it’s just as good – it’s a little softer, but that’s not necessarily a bad thing. I tend to skip the gelatin when I’m feeling especially laid-back. Also, make sure you give it enough time to chill. Rushing it doesn’t work – patience is key here. The longer it chills, the firmer and creamier it gets.
Finally, the topping. Fresh, juicy strawberries are a must, but if it’s not strawberry season, I’ve used raspberries or even mixed berries, and it still works beautifully. It’s all about that fresh, fruity contrast to the rich cheesecake.