To me, Nigella Lawson’s Strawberry Cheesecake is less a dessert and more a celebration. It’s a silky, no-bake cheesecake that rests lightly on a golden, buttery biscuit base, crowned with a glistening, almost jewel-like layer of strawberry topping. Unlike the dense, baked cheesecakes that can feel like a commitment (you know the ones. you need a nap afterward), this one is airy, creamy and shockingly simple. And because it’s Nigella’s. there’s always that signature touch of indulgence without fuss.
The first time I made this cheesecake, I was trying to impress someone-classic story. It was a summer evening, the kind where the air smells of cut grass and sun-warmed pavement. I remember the strawberries being at peak ripeness, bleeding sweetness. By the end of the evening, the cheesecake was gone and I was fielding recipe requests. That’s the magic of this dessert. it looks like you’ve pulled off something professional but it’s almost embarrassingly easy to make.
Nigella Strawberry Cheesecake Recipe
Ingredients Needed
Here’s the beauty of this recipe: it doesn’t ask for fancy or obscure ingredients. Most of this you’ll find during a casual stroll through the grocery store.
For The Base
- 125g digestive biscuits (or graham crackers if you’re stateside)
- 75g unsalted butter (melted)
For The Filling
- 300g cream cheese (full-fat, always-don’t go light here)
- 60g icing sugar (powdered sugar, sifted)
- 1 tsp vanilla extract (the real deal, not that fake stuff)
- 1/2 tsp lemon juice (adds the tiniest zing)
- 250ml double cream (whipped until soft peaks)
For The Topping
- 250g fresh strawberries
- 1 tbsp icing sugar (to gloss them up)
Now, here’s a little note from my own experiments: if strawberries aren’t in season, don’t panic. A good quality strawberry jam (warmed and passed through a sieve) can make a lush glaze or you can go wild with other berries. Raspberries and blackberries both play well here.
Equipment Needed
This recipe is low-tech bliss which is part of its charm. You’ll need:
- A 20cm springform tin (absolutely essential, trust me)
- A food processor (for blitzing the biscuits)
- Mixing bowls (preferably a big one for the filling)
- An electric mixer (or strong arms and patience)
- A spatula (for smooth spreading)
- A palette knife or butter knife (to un-mold like a pro)
Pro tip: I once forgot to chill the bowl before whipping the cream during a warm summer afternoon-big mistake. If your kitchen runs warm, pop the bowl and beaters into the fridge for 15 minutes. Makes all the difference.
Instructions To Make Nigella Lawson’s Strawberry Cheesecake
1. Prepare The Base
Start with the biscuits-crush them in a food processor or bash them in a bag with a rolling pin (a very therapeutic act). Pour over the melted butter and pulse until it resembles damp sand. Press the mixture firmly into the base of your springform tin. Use the bottom of a glass to get a nice, flat surface. Chill in the fridge while you make the filling.
2. Make The Filling
In a large bowl, beat the cream cheese until smooth, then sift in the icing sugar. Add the vanilla extract and lemon juice, mixing until everything’s silky. In a separate bowl, whip the cream until it just holds soft peaks. don’t overdo it.
Fold the whipped cream into the cream cheese mixture gently. You want to keep the air in there for that light, mousse-like texture. Pour the filling over the chilled base, smoothing the top. Pop it into the fridge for at least 4 hours but overnight is better. This is a dessert that rewards patience.
3. Top With Strawberries
Just before serving, hull and halve your strawberries. Toss them in a little icing sugar to bring out their gloss and juice. I like to let them sit for 10 minutes. it turns them almost jammy. Pile them on top of the cheesecake, in whatever artistic chaos you prefer.
If you’re using a glaze or jam, brush it gently over the strawberries to give that patisserie finish.
What I Learnt
The biggest surprise for me was how something that looks so elegant, so… bakery-window worthy, could be so effortless. I learnt that great recipes don’t need complexity. just good ingredients, a touch of care and someone like Nigella giving you permission to take shortcuts that still feel luxurious.
I also learnt that presentation really is part of the pleasure. The first time I made this, I just dumped the strawberries on top. It tasted amazing-but the next time, I took the time to layer them like scales. It was mesmerizing to look at and made people pause before devouring it.
Oh-and I learnt not to serve it too cold. Straight from the fridge, the flavors are muted. Let it sit for 10-15 minutes before serving and everything just sings.
FAQs
Can I Use Frozen Strawberries Instead Of Fresh?
You absolutely can! Frozen strawberries work just fine, especially when they’re in season and you can’t get your hands on fresh ones. Just make sure to thaw and drain them a bit before adding them to the topping so it doesn’t get too runny. I’ve done this myself when I needed to make a cheesecake on a whim in winter and it turned out amazing.
Can I Make The Cheesecake Ahead Of Time?
Yes! In fact, it’s even better if you make it a day in advance. The flavors really get a chance to mingle, and the texture firms up beautifully. I’ve made this cheesecake for a few dinner parties and it always impresses when I can pull it out of the fridge ready to go!
How Do I Know When The Cheesecake Is Set?
Great question! The cheesecake should feel firm around the edges but slightly wobbly in the center. It’s like when you give it a gentle nudge and it holds its shape but still has a little give. If you’re unsure, give it a chill in the fridge for a couple of hours (or even overnight if you can wait!)-it’ll firm up perfectly.
