Strawberry & basil cheesecake

As the last part of the Science of Cooking series with Rennie, this is one of my favourite recipes, the basil really works with the sweetness from the strawberries and the crunchy biscuit base, plus it’s such a simple, quick recipe to recreate.
This is perfect to pre prepare for parties etc and can be frozen ahead of a planned event. It’s seriously good!.

Give it a try!


Serves: 8

Cooking Time: 2hrs

Difficulty: Easy

Daily Requirements


Whisk the cream cheese and icing sugar together and slowly add the double cream until peaked, blend the strawberries and basil to make a sauce, then introduce this slowly to the cream cheese mix.

Melt the butter with the crumbled biscuits and add to a pre lined tin, pour the mixture in a allow to set.

Melt the jam, lime and chopped basil in a sauce pan and add 7 chopped strawberries, this can cool slightly and be poured over the cheesecake, allow to firm up in the fridge for a good 3-4 hours.


  • 300g creamed cheese
  • 145g icing sugar
  • 450ml double cream
  • 6 strawberries
  • 10 basil leaves

For the base

  • 50g butter
  • 160g digestive biscuits

For the topping

  • 1 lime
  • 6 basil leaves
  • 2 tbs strawberry jam
  • 7 strawberries