Tomorrow is Midsummer’s eve, one of the biggest holidays in Sweden.
This is when we eat lots and lots of strawberries, pickled herring (not me!) and new potatoes and dance around the maypole (midsommarstång). It’s also a tradition that the weather is crappy. Preferably a thunderstorm but heavy rain will do just fine.
But enough about that. Let’s be positive!
I will eat cake tomorrow, or at least something sweet for sure. Strawberries are a must! That’s why this cake is perfect for midsummer’s.
Remember to remove it from the freezer at least 20-30 minutes before serving!
Other recipes that are perfect for midsummer’s eve or any other day for that matter
Strawberry cupcakes with strawberry buttercream
Berry summer cake
Another no-bake berry cheesecake
No-bake strawberry cheesecake
11 digestive biscuits (about 160 g)
60 g butter, melted
200 g strawberries, hulled
175 ml sugar (160 g)
1 lime, juice and zest
250 g mascarpone, at room temperature
300 g cream cheese, at room temperature
400 ml heavy cream
Extra strawberries for decoration
Mix biscuits in a food processor until finely ground. Combine crumbs with melted butter. Cover the bottom of a 18-24 cm (7-9 inch) springform with the mixture and put in the freezer while preparing the filling.
Mix strawberries, sugar, lime juice and lime zest in a food processor or blender. In a large bowl, combine mascarpone, cream cheese and heavy cream and beat until creamy. Add the strawberry puree and mix until incorporated. Pour batter over the prepared crust, cover with plastic wrap and freeze overnight. Remove from freezer at least 20-30 minutes before serving.
Sini says
Oh this looks like a real summer treat! It should be sunny and warm tomorrow here in Finland. Well, that's a real Midsummer miracle.
Have a wonderful Midsummer, Linda!
linda says
Aah, lucky you! Looks like it's going to be warm here too, but with a thunderstorm 🙂
You too sweet Sini!
Dominika says
WOW! Just amazing. I love decorating cakes with flowers and fresh fruit. Wanna make same cheesecake straight away!
linda says
Thank you Dominika! I'd love to see some photos of it then 🙂
Netqa86 says
I'm totally gonna make it! Looks delicious 🙂
Amy Guest says
I think this is the nicest looking cake I have ever seen!
http://www.rosesjaunes.blogspot.co.uk
taplatt says
This looks wonderful — thanks for sharing and happy Midsummer's Eve!
好心情廚房 says
so summer!! i am going to make it on this weekend. Thanks for sharing..
El Cajón de las Especias says
Oh my god!
The photos are wonderful! The colors fall in love! The cake is awesome!
Love summer!
'Spicy'greetings
imma says
ñam!it looks delicious!
Have a nice, great ans happy Midsummer's eve!
Hug,
imma
madmoiselle bambini says
So pretty pictures!!!!
Love,
Sarah
thelittleloaf says
Beautiful! I love how deep your cheesecake is – lots of filling to crust ratio!
Anonymous says
this is to beautiful to eat!
Asha @ FSK says
love the styling! So whimsical… reminds me of midsummer's dream 🙂
Gen Santanelli says
This looks and sounds delish! I am from and in NYC… So I have to ask, what are "DIGESTIVE BISCUITS"? … I love your photos and hope to purchase your latest book when things slow down for me here. You are quite a talent.
Julia says
I love the recipe! It's perfect! Your photos are amazing, as always.
xo Julia
Katrina @ Warm Vanilla Sugar says
This is so stunning! LOVE!
Jennifer says
This is a stunning cheesecake!
xo Jennifer
http://seekingstyleblog.wordpress.com
Johanna says
Himmel så gott, perfekt nu till midsommar! Jätte fin design du fått på bloggen också.
Grandbabycakes says
That is so stunning and beautiful!
p-moments says
What an amazing cake! I love strawberries and cheesecake, too.
And from now, I love your pics and your decor!
NR,
edina.
Jade Sheldon-Burnsed says
I wish I was in Sweden celebrating!
linda says
Me too! You and Cory would be most welcome 🙂
Tereza says
wow delicious! I also love your photographs!
AML says
Wow! Just amazing. No bake and really looks delicious and the design is just superb. Strawberries are the best.
linda says
Thank you! They truly are!
Mother says
E' così bella che é un peccato mangiarla!!!
Un saluto.
Anonymous says
Looks fabulous! Any chance you can transcribe this for American cooks, using cups and ounces? Also, what are digestive biscuits? Barbara
linda says
Thank you Barbara!
Unfortunately I make my recipes in mls and grams, but there are some great converters out there. Just google mls to cups/oz, or grams to oz and you'll most likely find something useful!
Digestive biscuits are graham crackers.
Peter Cubbon says
Digestive biscuits = Graham Crackers
linda says
🙂
Paola Avila says
This looks great! I have always wnated to make cheesecake but they are always so complicated, this is the easyest récipe I have ever found! Only one question, what is heavy cream?
by the way I love it!
Regards from far away on the other side of the world 🙂
linda says
Thank you! 🙂
Heavy cream is 40% cream!
好心情廚房 says
Is 400ml heavy correct? I freeze my cake overnight but the batter is still very liquid.
linda says
Yes, 400 ml is correct! That's very strange, it should be rock solid when you remove it from the freezer. Do you know how cold your freezer is?
Anonymous says
Looks fabulous! Any chance you can transcribe this for American cooks, using cups and ounces? Also, what are digestive biscuits? Barbara
Ditto what Barbara asked Sylvia
linda says
Sylvia, look in the comments below for recipe in cups and ounces 🙂
Emelie @florainspiro says
Stunning! I'm a big fan of no-bake cheesecakes so I will definitely try this one. I just need to remember to bring my new cakeplate next time I go to the country and then I'm ready to try your recipe! 😉
linda says
Thank you so much Emelie! Just bring a pie plate and turn it upside down! Ha det fint 🙂
Kathie Sucidlo says
I'm curious as to what the flowers are…I'm not a big gardener, and am not sure what flowers are edible. Are these nasturtiums? The cake is truly beautiful and I would love to replicate it. Thank you for sharing. k
linda says
Thank you Kathie! Not sure what they are called in English, but I can tell you that I never eat the flowers on my cakes! I just wash them, photograph them and then remove the flowers so they are just decoration. If you want to use something edible, look here: http://whatscookingamerica.net/EdibleFlowers/EdibleFlowersMain.htm
Elen Smirnova says
I'm in a wonderland! Looks magical)))
linda says
Thanks Elen!
Viola says
Oh it looks really really great I must try it soon! 🙂
http://creme-av.blogspot.com/
linda says
Thank you Viola!
marble rose says
Oh – never made anything like – but am going to try- Yes what are the flowers please?? Let's hope this isn't a PINTEREST NAILED IT!!!! xx
linda says
Don't know what the flowers are called in English.. but I definitely don't eat them! They're purely decorative!
Pinterest nailed it? I don't get it.. haha.
xo Linda
Hanna Almgren says
Såååå vackert! Jag tror det behövs fler än en midsommar om året…
linda says
Håller med dig Hanna! 🙂
Crissie King says
You guys make gorgeous gorgeous pics and it looks really yummy. Will try it 🙂
linda says
Thank you so much Crissie! 🙂
Pam Smith-Graham says
It was delicious. Made it yesterday, ate it today and got rave reviews. For those looking for those darned english/american measurements:
11 graham crackers (6 ounces)
2 ounces butter
scant 1/2 pound strawberries
3/4 cup sugar
1 lime
9 ounces mascarpone
11 ounces cream cheese
1-3/4 cup heavy cream
The percents are rounded, but this is a forgiving recipe – and very, very good.
linda says
Yay, thank you so much Pam! Glad you liked it 🙂
And you are right, this is a very forgiving recipe. There can definitely be problems when converting other recipes.. like 1 5/8 cups 😉
petal and plume says
my goodness, your word is never short of flawless!
xx
linda says
That is so sweet of you to say! <3 Thank you!
Eileen says
Gorgeous… just gorgeous!
linda says
Thank you so much Eileen!
daria. says
i love it.
pure inspiration! ♥
linda says
Thank you Daria <3
cupcake says
Love the strawberries you put on top. simple great recipe..
linda says
Thank you! 🙂
Anonymous says
Just beautiful!! I can't believe how your photograph has changed comparing to your first blogpost… Compliment!
Mia
linda says
Aww, thank you! Yes, a lot has happened since then 🙂
emilialiveslife says
My mouth DROPPED when I saw this! Simply one of the most beautiful cakes I've ever seen. I'm not normally interested in cheesecake, but I think I could make an exception for this one. Seriously inspiring 🙂
linda says
Why thank you so much! Glad you like it 🙂 And it's nothing like a cheesecake texture-wise, more like ice cream! So maybe it's something for you after all! 🙂
Miss Lily says
This looks totally delicious! I'm gonna make it tomorrow. 😀
Lotta - en kaka i ugnen says
Oj, vilka fina bilder! Blev riktigt sugen! Är det hundkex, de vita blommorna? Mvh / Lotta
Vladislav Nosick says
Hej!
Im in love with your food blog. It's totaly awesome!!!
Sockerdrömmen says
Den här ska jag verkligen testa!
Ada (new york) says
This looks too pretty to eat! But, if placed in front of me .. MUNCH TIME! Thanks for sharing the recipe!
2moiselles-happy-lookeuses says
I do agree, it looks too pretty to eat:)
Ev Thomas says
Your images are an absolute inspiration. Congratulations on the most beautiful food blog I have ever seen
Bellenza Bistro says
Such a beauty…no-bake, fresh berries, and all! (A side note: How ironic about the weather on, of all days, Midsummer's Eve!)
Essie Barrow says
Wow this is stunning! Such a beautiful blog xx
Essie | The Li'l Sparrow
Alexandra - petitecurie says
just made this and it's really delicious!! thanks for sharing!
cookile Paradise says
Hello, il est sublime ce gâteau, just beautiful ! la photo aussi avec les fleurs et les fraises une beauté pure !
kopi luwak says
that's right lets make it more fun
Anonymous says
OMG! I am totally overwhelmed. This looks just – perfect! It´s so hot here (Germany) right now, and this will be definitely the cake for my upcoming birthday. I love strawberries, cheesecake and wild flowers. Now I can have all at ones. (But I will choose only flowers we can eat.) Thank you so much for sharing this recipe!
Have a wonderful summer.
P. S.: I can´t stop looking at those wonderful pictures.
t h a í s e says
Dear Linda, I guess I can't really say how much I love your blog. Please, is it okay to make it today, if I want to serve it on Saturday? Also, will it melt just like ice cream after I serve it? Thank you so much.
Thaíse
linda says
So sorry for the late reply! Hope you ended up liking it 🙂 And thank you soo much for the kind words!
Anonymous says
I tried this recipe because the pictures inspired me a lot but….. I didn't like it 🙁 the taste was ok, it remembered me strawberry yougurt, but in my opinion the consistency doesn't work at all. I expected a creamy cake, because cheese cakes are usually creamy and smooth, but it was super hard and frozen. This was because the cake must stay in the freezer, of course. So I left it outside the fridge for a 30 minutes more or less… well, the outside melted and became semi- liquid, and the centre was still completely hard and frozen. It was a disaster. I can cook so I'm not a beginner in the kitchen. Do you have any advice for this cake? I guess that you took these pictures when the cake was still completely frozen. Thank you for your help and sorry for my english!
Aurora from Italy
linda says
Hi Aurora! That's too bad! I can't really tell you what went wrong.. though this cake is nothing like a baked cheesecake (which is super creamy). Actually, my cake had been out for about 20 minutes in these photos. Try using room temp mascarpone and cream cheese (I always do) next time, that can definitely improve the texture!
Anonymous says
Hello Linda (funny, my name is Linda too), I believe that I have never seen a cake blog as wonderful as yours! It takes my breath away, so much beauty, so much joy, so much color, so tasteful! Congratulations! You should be in "24 Kitchen" I have a question, if you don’t mind – how can you make the cake so high? is there some trick to get this high? Thanks for sharing with us these precious wonders A kiss from Portugal, Linda
Julia says
Hi! I really like your blog!
I've ben wanting to try this recipe for a while but I don't own a food processor, what could be used instead?
Thank you!
Kisses from Brasil
SpecialK says
I would love to make this…I just wish the recipe was in English. You know with ounces etc. Instead of grams. Looks deli c it us though.
C E C I L I A says
Try reading the comments above, someone transcribed it 😉 Plus, there's a bunch of great converters online.
C E C I L I A says
Hej! Jag har en helt random fråga! Ska ha kalas på söndag och tänkte göra denna fantastiska! Kan jag använda frysta jordgubbar i smeten? Eller blir det tokigt? Är ju inte gratis med jordgubbar så här års? Sen blev jag sugen på att göra två olika lager… Funderade på om jag hade i jordgubbar i ena halvan och lime i den andra, kan det fungera? Lite digestive mellan. Ooooch vad tror du om att addera lite vaniljpulver? Samt, hur många räcker en sats till? tacksam för svar!:)
linda says
Hej Cecilia! Frysta jordgubbar går ju alldeles utmärkt! Det kan bli snyggt med två olika färger på lagren och digestive emellan, men tar lite längre tid att först frysa det ena och sedan hälla på det andra. Annars kan du ju blanda. Blir supergoda smaker ihop! Om du tar jorgubbar i ena halva bara får du nog minska mängden jordgubbar något, annars finns risken att den blir för isig av all vätska. Vaniljpulver är alltid en bra ide 🙂
Oj, nu var det längesedan jag gjorde denna, men säkert 8 personer åtminstone!
linda says
Och just ja, glöm inte ta ut tårtan i god tid så den hinner tina! Verkligen viktigt för smaken och texturen 🙂
C E C I L I A says
Tack så jättemycket för svaret! Gjorde denna cheesecaken och det blev en succé! 🙂 Gjorde en sats i vanlig springform och en som jag spritsade i 10 st barnmatsburkar i glas, båda blev lyckade 🙂 Fick bli precis enligt receptet pga tidsoptimist;) Och så massa härliga bär uppepå! Så enkelt och så gott! Perfekt! (La upp en bild på instagram, tänkte om du ville se resultatet men jag har privat konto så skickade en till dig på instadirect också, du behöver inte svara ^^) TACK!
nonamefour says
Thank you! I made this yesterday for my office, everyone loved it! <3
Victoria says
Hi, Linda, what consistency this cheesecake should have after 20-30 min? Because mine was frozen after 30 min (and still is after 1.5 hour when I took it out from the freezer). The outside is like yoghurt but inside it is hard like a rock. Now we are eating more ice cream than cheesecake. And another question is how liquid should be the batter?
linda says
Hi Victoria!
It depends on how long before you’ve made it. If you’ve had it in the freezer for days you might need to defrost it for longer. And also, frozen cheesecake really is nothing like a baked one, it is indeed more like ice cream! As for the consistency of the batter, I can’t really remember since it was so long ago I made it.. I’m sorry! It could be a good idea to store it in the fridge for a few hours before serving maybe 🙂 Hope that helps!