Strawberry Cheesecake

Simple, quick and truly yummy, it's an all-round family favourite. Our strawberry cheesecake hits the sweet spot every time.
Ingredients
Serves: 10
  • 200g digestive biscuits, crushed
  • 100g butter, melted
  • 397g can Carnation Condensed Milk
  • 300g full fat soft cheese
  • Juice of 2 lemons
  • 300g punnet fresh strawberries
  • 3tbsp strawberry jam

You will also need...

20cm loose-bottomed cake tin
  • Very easy

    A guide to our ratings

    • Ridiculously easy!
    • Very easy
    • Easy
  • 20 mins
    total prep time

    2 hr
    ready to serve in

Each serving typically contains

  • Calories 414 21%
  • Sugars 30.8g 34%
  • Fat 24.9g 36%
  • Saturates 15.3g 76%
  • Salt 0.77g 13%

of an adult's guideline daily amount*
* GDAa are guidelines. Personal requirements vary depending on age, gender, weight and activity levels.

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  1. 1. Tip the crumbs into a bowl. Add the butter and mix in. Spoon the crumbs into the tin and press down. Chill for 10 minutes.
  2. 2. Pour the condensed milk into a large bowl. Add the soft cheese and whisk together. Mix in the lemon juice (watch it thicken!). Pour into the tin. Chill for 2 hours without the strawberry topping.
  3. 3. To serve, take the cheesecake out of the tin and place onto a plate. Cut the strawberries in half and mix with the strawberry jam – spoon the jammy berries onto the cheesecake and serve.
  4. For best results always put the strawberries on just at the last minute before serving. The base with filling can be chilled without the strawberry top overnight if you prefer!
    For a lighter version try our low fat cheesecake pots - and top with any fruit you like!

    Discover more delicious recipes using Carnation at Food Network UK 

Discussion Board

  • Dawnh
    October 21, 2013
    Hi all for those off you who have struggled to get your mixture to set I had mine in fridge for four hours and it wouldn't set so I poured it back into a dish added more lemon juice and solved my problem cheesecake set and was absolutely delicious hope this helps
  • stace
    October 10, 2013
    just made this cheesecake very lemony mix and thickened very well im not going to use strawberrys I am going to use whipped cream and cadburys flake to top

    Carnation says:
    Hi Stacey, sounds like a decadent combination!
  • fransmum
    September 14, 2013
    As I've never made a cheesecake before I am really pleased with this one, so yummy! I grated lemon zest into the base and added more lemon juice to mixture, with decorative swirls of lemon curd on top to compensate for forgetting to get strawberries! Absolute winner, and 4 adults and 4 kiddies agreed!

    Carnation says:
    Hi Jo, sounds delicious!
  • Smudger
    July 25, 2013
    I made this yesterday, used an extra lemon, it was beautifully firm, but so light and creamy, so very easy to make and ready in 2 hours,very impressed, thank you, I will be trying more of your delicious recipes
  • janet
    July 01, 2013
    hi I made this it is a great c/ cake
    do you think it would work with oranges

    Carnation says:
    Hi Janet oranges would be delicious! They won't have enough acidity to replace the lemon which sets the cheesecake, but for an orange flavour why not try adding some grated rind to the cheescake. Top it off with fresh segments!
  • Habz
    June 29, 2013
    My friend made this, was really nice, we all loved it! Gonna try it myself soon! :)
  • jimmy
    June 27, 2013
    I made this, the contrast of lemon and strawberrys is divine, it made my tastebuds sing a beautiful melody. Well done, this is a great consistency of creamy goodness. Great with a cup of tea. Fit for a king.

    Carnation says:
    Hi Amy, that's music to our ears! There's always a cuppa brewing in the Carnation kitchen.
  • CUTEY PIE
    June 18, 2013
    hi i am just about to make this but can i use philadelphia cheese

    Carnation says:
    Hi Nahida, Philadelphia cheese works a treat!
  • lownie
    June 15, 2013
    Made this twice now, absolutely amazing. Fab comments from my guests, easy to make and tastes wonderful.....Have a go!!
  • rachie90
    June 13, 2013
    Love the look of this.
    Are you able to make this and freeze it??

    Carnation says:
    Hi Rachel, yes you can freeze it - the base might go a little soft on defrosting and just add fresh fruit to serve.
  • mrsshambo
    June 13, 2013
    I want to make this cheesecake, but I am coeliac ..can I use gluten free biscuits instead of the digestives? I'm always on the outside looking in when it comes to yummy desserts!! Also do I need fresh lemons or can use bottled lemon juice?

    Carnation says:
    Hi Pat, yes use gluten free biscuits - you may need to increase the amount of butter as gluten free biscuits can be a bit more crumbly. We always advise to use fresh lemon juice as it always sets better!
  • JadePinkJam
    May 26, 2013
    Can i use rich tea biscuits as a bottom base and then digestive's as the base?

    Carnation says:
    Hi Jade, yes you can but you will have to play with the amount of butter you need to add as they are a different texture. They will give a much more soft base and tend to go a bit powdery when crushed. We like coconut biscuits or oaty biscuits too!
  • Chandrika
    May 19, 2013
    This is the second time that the consistency of the condensed milk and soft cheese did not thicken. What am i doing wrong. I almost emptied a whole of the lime concentrate, but no avail. Please suggest. the taste is great, but it does not stay firm once out of the tin. The proportions are right as per your instructions.

    Carnation says:
    Hi Chandrika, we don't advise using lemon concentrates - only fresh lemons. If you add the lemon juice bit by bit you should see the reaction happen as you whisk it in. Don't over beat the mixture and add the lemon juice to the point at which it starts to thicken.
  • cassie
    May 03, 2013
    I have used all the correct amounts in the recipe for the topping, I added the juice of 2 lemons and waited for it to thicken, kept on whisking put it in the fridge to chill the mixture but it still does not thicken. This is the second time I have tried, what am I doing wrong?

    Carnation says:
    Hi Kath, it sounds like you've done everything right! You don't need to really whisk the filling for a long time - just stir in the lemon juice and you should see it thicken in the bowl - try adding the lemon juice gradually - you should see the mixture react - then you can add as much as you need to set the mixture.
  • Fathima
    March 26, 2013
    Can I use all the ingredients in half if I want to make a smaller quantity?

    Carnation says:
    Hi Fathima, yes of course you can though best if you have a smaller tin as otherwise it will be a very thin cheesecake. Otherwise you could omit the butter from the base and layer up the ingredients in wine glasses instead?
  • sameera
    March 25, 2013
    this is a really good and easy recipe thank u for sharing i love it :)
    i had asked you if i could use tea biscuits rather than digestive biscuits so I tried and it did not work that well the base of the crumbs did not settle down properly. Also if i want to add a little bit of sugar at what step should i add? or how much?

    Carnation says:
    Hi Sameera, rich tea biscuits are ok to use but you might need to adjust the amount of melted butter you as they are softer - your aim should be that it sticks together in your fingers and feels like wet sand. Where do you want the sugar to go - into the biscuit base or into the filling?
  • Fathima
    March 24, 2013
    Hi, I have a can of carnation sweetened condensed milk, is this apt for the strawberry cheesecake?

    Carnation says:
    Hi Fathima, yes this is the right product - happy cooking!
  • sameera
    March 20, 2013
    instead of digestive biscuits can i use tea biscuits? and what about lemon juice already made instead of fresh lemon juice

    Carnation says:
    Hi Sameera, rich tea biscuits are ok to use but you might need to adjust the amount of melted butter you as they are softer - your aim should be that it sticks together in your fingers and feels like wet sand. We don't advise that you use processed lemon juice as we can't guarantee the results on the setting with these products.
  • Dannah
    March 07, 2013
    Hi
    As an alternative to the digestive base, I was thinking of using ginger nut biscuits. Do you think it's will work as well?

    Dannah

    Carnation says:
    Hi Alan, yes sounds lovely! You might find you need more or less butter - try 85g first and see if you get the 'slightly wet sand' texture and if it starts to want to stick together then that should be fine. Shortbread and coconut biscuits are also lovely - so its up to you!
  • Dannah
    March 02, 2013
    Hi
    Would the base work with ginger nuts instead of digestives?

    Carnation says:
    Hi Alan, yes sounds lovely! You might find you need more or less butter - try 85g first and see if you get the 'slightly wet sand' texture and if it starts to want to stick together then that should be fine. Shortbread and coconut biscuits are also lovely - so its up to you!
  • Kazer1984
    February 19, 2013
    I am not a cook or a pudding maker.... But I tell you this is easy and everyone loves it.... I am making the lemon one tonight for the 1st time.... A real winner and looks like u have spent an age making it too.

    Carnation says:
    Hi Karen! Nice work! Once you've mastered this one - its a really easy base to experiment with - why not try a raspberry version or maybe fresh mango with passionfruit? Mmmm!
  • cici
    January 25, 2013
    Hey, Been a while since I made such a treat, but can I use a flavoured pack of jelly instead of the lemon juice to aid the setting? Thanks.

    Carnation says:
    Hi Ciara, we think this would be too sweet with the Condensed Milk. Instead try this for the filling:
    1 packet lemon jelly, cut into cubes juice of 1 lemon
    175g cream cheese
    410g can Carnation Evaporated Milk, chilled Make up the jelly first, then allow to cool. Beat the remaining ingredients until smooth then mix in the cooled jelly. Pour over the base and chill until set.

  • Jade
    January 24, 2013
    Have made this about five times now - everyone loves it. I mix the strawberries with some homemade strawberry jam and spooned it on top of each portion, absolutely stunning!

    Carnation says:
    Wow Jenni how lovely to have it made with homemade jam - that sounds absolutely gorgeous! :)
  • debbie
    January 21, 2013
    i made this cheesecake which is really easy to follow, but i had no lemons so used lemon juice instead, not a good idea as it didn't set at all, so will use lemons next time,wonder if i can freeze it and eat it as a frzen dessert ????

    Carnation says:
    Hi Debbie, oh dear sorry to hear about your cheesecake not setting with the ready squeezed lemon juice but think that it would make an amazing iced dessert - the base may go a little hard so if you prefer perhaps just freeze the filling and beat every hour for 3 hours for the perfect ice cream!
  • J
    January 11, 2013
    would it matter if I used light condensed milk? I want something a little lighter.

    Carnation says:
    Hi Joy, yes you can use the light condensed milk in this recipe - or how about trying our Low Fat Strawberry Cheesecake instead?! Yes low in fat and utterly creamy and delish! See link http://carnation.co.uk/Recipes/41/Low-Fat-Strawberry-Cheesecake-Pots
  • Shveta
    January 06, 2013
    Hi! I made this recipe but struggled a bit. I wanted to confirm the quantity of lemon juice in terms of how many tea spoons or table spoons instead of 2 lemons because the size varies. The filling is very tangy and I can only taste lemon in the filling.

    Carnation says:
    Hi Shveta, lemons do vary in size and juiciness but on average 1 lemon yields about 2-3tbsp juice or about (30-45ml). If you add the lemon juice slowly you should be able to watch the mixture thicken slowly - add enough so that the mixture starts to thicken, you don't need to beat it furiously. Hope that helps!
  • brownandgreyhair
    December 24, 2012
    made this today for christmas pudding. Its so easy and tastes yummy. I put extra lemon juice in the mix and put crushed maltesers and grated chocolate on as well as the strawberries.
  • Helen
    December 22, 2012
    Can you make a baileys Irish cream cheesecake using the same recipe? Will it still set? How much baileys could I add?

    Carnation says:
    Hi Helen, this recipe uses the lemon to set the cheesecake so this may not go so well with the baileys. However we have some lovely cheesecakes with eggs - try our baked toffee cheesecake with some added baileys.
  • skullhead
    December 14, 2012
    Hi, looking round supermarkets, would I be correct in thinking that when it says soft cheese / cream cheese, then this would be mascarpone.
    Thanks

    Carnation says:
    Hi Paul, you can use mascarpone its delicious! But any full fat soft cream cheese is fine - there are usually branded and supermarket own label products widely available.
  • skullhead
    November 26, 2012
    Hi, as I am a beginner to baking, can you please explain what full fat soft cheese is please. I can then make this beautiful looking cake.

    Carnation says:
    Hi Paul, welcome to the sweet and delicious world of baking and desserts! You've chosen a lovely recipe - full fat soft cheese is regular cream cheese - you can find in all good supermarkets - branded and own label. Please avoid the light versions as the cheesecake will fail to set. Happy cooking!
  • Bobro
    November 20, 2012
    this recipe is the best... you cannot go wrong with it..it tastes yummy
  • Jan
    October 30, 2012
    I have a lot of recipes that used the small tin of condensed milk, how much do i use now that you dont make it anymore, its such a shame.

    Carnation says:
    Hi Janice, the small tin was about 218g so we suggest you substitute 200g or about half the big tin. Look out for our squeezy packs of condensed milk in larger stores at 170g or 450g for easy portioning.
  • Daddycook
    October 06, 2012
    Just finished whisking after half an hour or so, all the neighbours have had a go too, does jif have same affect?

    Carnation says:
    Hi Peter, you don't need to whisk the filling for very long - it is not the whisking that sets the cheesecake but the natural setting reaction between the condensed milk and lemon juice. Fresh lemon juice is always best to use, we can't guarantee the results of ready squeezed juices...
  • sarah
    September 18, 2012
    What a beautiful cheesecake! Not only is it simple to make but it also looks great due to the glaze of jam that you put over it at the end.
    It tasted really fresh and creamy - yum!
  • MissFRS
    September 14, 2012
    I made this to the recipie but it did NOT thicken or set. Really dissapointed & wont be trying any other recipies again :(

    Carnation says:
    Hi Emma, so sorry that you had trouble with our recipe – we’d love to talk to you about it... our Home Economist could offer you some more guidance if you contact Consumer Services team in York on 0800 00 00 30 (UK)
  • Nicola-A
    September 08, 2012
    Carnation asked me what the taste verdict was, after making the strawberry cheese cake, it was...... Delicious, this will be a regular recipe for me and the family. :-) x

    Carnation says:
    Hi Nicola, great! We love it too!
  • Steffers
    August 29, 2012
    Another simple recipe which my daddy enjoyed and was eaten within three days. there was plenty of slices to round the whole family.
  • Nicola-A
    August 25, 2012
    Just made this cheesecake and it was really easy, I just added the lemon juice a bit at a time until I knew consistency was correct, can't wait to get stuck in. Really impressed. :-)

    Carnation says:
    Hi Nicola, that's a good piece of advice re the lemon juice as lemons can vary in size and juiciness... What's the taste verdict?
  • lighty
    August 04, 2012
    Hi

    Can this be frozen and then add the fruit when defrosted??

    Carnaton says:
    Hi Laraine, yes you can freeze this recipe - keeps for up to 1 month. Freeze on day of making and defrost in the fridge for 12-24 hours depending on your fridge. The base may be softer than if you were to make it fresh and you can add the fruit just before serving.
  • lighty
    August 04, 2012
    Is it OK to freeze this without the fruit and then add when defrosted???

    Carnation says:
    Hi Laraine, yes you can freeze this recipe - keeps for up to 1 month. Freeze on day of making and defrost in the fridge for 12-24 hours depending on your fridge. The base may be softer than if you were to make it fresh and you can add the fruit just before serving.
  • vivi
    July 28, 2012
    I made the recipe, but i did not work the mixture was to liquid.

    Carnation says:
    Hi Viviane, sorry to hear your cheesecake is misbehaving...our cheesecakes are a softer set using citrus juices to thicken our condensed milk and this means we can avoid using gelatine. Best to use large lemons and to give it the full 2 hours or longer if you can.
  • Cupcake
    June 30, 2012
    Hi, We made this cheesecake yesterday, it was super easy and looks amazing, tastes 5 star. xx :) Delicious x
  • Rosebud
    June 24, 2012
    It's so easy to make, I've made it about 3 times now, so yummy
  • Liz
    June 18, 2012
    wonderfully easy to make, and quickly done, texture just right, everyone loved it.
    Liz
    June 18th
  • son
    June 16, 2012
    delicious delicious cheescake
    my family loves the cheescake and im not really a good cook ,but it turn out great x
  • lolly
    June 12, 2012
    hi i made this cheesecake today i followed the instuctions but it hasnt set were did i go wrong and can i save it plz help if you can thank you

    Carnation says:
    Hi Lorraine, sorry to hear your cheesecake is misbehaving...our cheesecakes are a softer set using citrus juices to thicken our condensed milk and this means we can avoid using gelatine. Best to use large lemons and to give it the full 2 hours or longer if you can.
  • grandma
    June 10, 2012
    can't make it thicken

    Carnation says:
    Hi Beryl, sorry to hear your cheesecake is misbehaving...our cheesecakes are a softer set using citrus juices to thicken our condensed milk and this means we can avoid using gelatine. Best to use large lemons and to give it the full 2 hours or longer if you can.
  • somersetroadq
    June 09, 2012
    I will be making this, honest! I was just wondering if it is ok to freeze.This info would be really helpful for any of the recipes on the site. We have a big party coming up and the more I can prepare in advance the better.
    Thanks

    Carnation says:
    Hi Jo, yes you can freeze this recipe - keeps for up to 1 month. Freeze on day of making and defrost in the fridge for 12-24 hours depending on your fridge. The base may be softer than if you were to make it fresh.
  • ivan
    May 27, 2012
    so easy...but cream filling a little lose...was it my lemon size..?

    Carnation says:
    Hi Ivan, sorry to hear your cheesecake is misbehaving...our cheesecakes are a softer set using citrus juices to thicken our condensed milk and this means we can avoid using gelatine. Best to use large lemons and to give it the full 2 hours or longer if you can.
  • ivan
    May 27, 2012
    so easy...but cream filling a little lose...was it my lemon size..?
  • zoy
    May 14, 2012
    truly delicious...better than asda or tesco...simple recipes...and a family winner.......i rate it a 5*!!
  • zoy
    May 14, 2012
    delicious cheescake with simple ingredients.... it's worth it... better than asda or tesco...and you don't have to be a master cook.

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