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Strawberry Cheesecake - from garden to plate

We are passionate about keeping our ingredients local here at the Tea Rooms and you cannot get any more local than home grown!

Thanks to our expert gardeners – Terri, Sue and Russell (previously head gardener at Portmeirion) – we have had a bumper crop of lush strawberries grown in our greenhouses this year and we have been able to make some amazing bakes and cakes using them. Our favourite so far has undoubtably been this amazing Strawberry Cheesecake.

Strawberry Cheesecake Recipe

Keeping it Local

You will need:

  • 250g digestive biscuits
  • 100g butter, melted
  • 1 vanilla pod
  • 600g full fat soft cheese
  • 100g icing sugar
  • 284ml pot of double cream

For the topping

  • 400g punnet of strawberries, halved
  • 25g icing sugar
  1. For the base, butter and line a 23cm loose-bottomed tin with baking parchment. Put the digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer.
    Chill in the fridge for 1 hour to set firmly.
  2. Cut the vanilla pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Scrape out the seeds using the back of a kitchen knife.
  3. Place the cream cheese, icing sugar and the vanilla seeds in a bowl, then beat until smooth. Tip in the double cream and continue beating until the mixture is completely combined. Spoon the cream mixture onto the biscuit base, making sure that there are no air bubbles.
    Leave to set in the fridge overnight.
  4. Bring the cheesecake to room temperature about 30 mins before serving.  Purée half the strawberries in a blender or food processor with the icing sugar and 1 tsp water, then sieve. Pile the remaining strawberries onto the cake, and pour the purée over the top.
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