Classic Strawberry Cheesecake

Serves 8


  • 200g Digestive biscuits
  • 50g desiccated coconut
  • 125g butter, melted
  • 500g cream cheese, softened at room temp
  • 1 x 400g can sweetened condensed milk
  • 2 x 250g punnets of Victorian strawberries, washed and hulled
  • 300ml crème fraîche or sour cream
  • Zest and juice of 4 lemons and or limes (yielding 125ml juice and 1 tablespoon of zest)
  • 6 gelatin leaves, soaked in cold water
  • Edible flowers for serving (optional)


Grease and line the bottom of a 20cm springform tin with baking paper.

Place biscuits and coconut in food processer and whiz until you get a fine crumb, add the melted butter and whiz again until mixed through. Press the mix into the base of the prepared tin and chill in the freezer for 15 minutes.