Strawberry shortbread cheesecake
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  • Prep time 25 '
  • Total time 145 '


  • 150 g shortbread biscuits, crushed into fine crumbs
  • 40 g butter, melted
  • 400 g Philadelphia Light
  • 80 g icing sugar, sieved
  • 1 tbsp fresh lemon juice
  • 1 tbsp vanilla extract
  • 300 ml double cream
  • 300 g fresh strawberries, washed, hulled and sliced


  • Line the base of a 20 cm loose bottomed cake tin with parchment paper.
  • Stir the shortbread biscuit crumbs into the melted butter until the mixture resembles damp sand.
  • Transfer the crumb mixture into the lined cake tin and press evenly into the base using the back of a metal spoon. Place in the fridge to chill for at least one hour.
  • To make the filling, beat the cream cheese together with the icing sugar, lemon juice and vanilla extract. Add the cream and stir together until smooth.
  • Transfer the filling into the cake tin and smooth the top with a spatula. Place in the fridge to set for at least one hour.
  • Carefully remove the cheesecake from the tin and place on a serving plate.
  • Decorate the top with sliced strawberries and serve.


Nutritional Information

Typical values Per Recipe
Energy 15494.0 kj
Energy 3700.0 kcal
Fat 310.0 g
Carb 196.0 g
Protein 48.0 g
Saturated fat 182.0 g
Salt 3.1 g
Dietary fibre 8.0 g
Sugars 100.0 g