Yum. Yum. Yum. This cheese cake is truly delectable. It looks good right? It looks as if it was made by a gourmet chef, right? You want to it eat now! I know you do!

I actually made two of these. I had a lot of cream cheese to use up and I wanted to test out two different coulis toppings.  I’m glad I did make two but I’m also sorry that I did because that means I ate them. Well… not just my me….my teenage son and my mom helped.  I did manage to share some of it with my neighbours but I couldn’t leave it alone. I did achieve waiting for four hours for it to chill  and set, by keeping myself really busy cleaning up and things  but it was definitely better the next day so if you can wait then do so. Make it a day in advance if you want it for a function. You won’t be sorry. I love it when something is so easy to make but 100% worth it when it tastes as if you made a real effort. It is sure to be a crowd pleaser  with your friends.


Author: Debbie Widdows

Prep time: 30 mins Total time: 4 hours (chilling time) 30 mins



200g ginger biscuits

250ml margarine


250ml single cream

2 x 250g tubs cream cheese

1/4 cup sugar 1 teaspoon vanilla essence


1 cup strawberries, fresh or frozen (defrosted).

1 Tablespoon lemon juice

3 Tablespoons castor sugar


Crush ginger biscuits. The best way to do this is in the food processor.

Melt the margarine. Pour the melted margarine into the crushed biscuits and pulse to combine.

Press into a 9 x inch pie dish and place in the fridge to chill whilst you make the filling.


Whip cream and sugar with electric mixer until stiff peaks form.

Lightly whip cream cheese with electric mixer to soften.

Add the whipped cream to the softened cream cheese.

Add vanilla essence and mix until smooth and creamy.

Pour into the chilled pie shell. Place in the fridge for at least 4 hours until set. It is better if left until the next day.


Place the strawberries in a small sauce pan with the lemon juice and castor sugar and cook over a medium heat until reduced and thick.

Mash up strawberries with the back of a fork whilst it is cooking.

Allow to cool then spread on top of cheesecake. Place back in the fridge to continue chilling.

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