× This website uses cookies, please read and understand our cookie policy.

Strawberry Cheesecake (1970′s)

Prep Time: 10 mins
Cooking Time: 20 mins
Serves: 10
Serving Size: 83g

Meal Type:
Channel: ,


  • 140g Bird's Cheesecake Crumb Base
  • 90g Butter or margarine
  • 450ml Cold milk
  • 75g Bird's Cheesecake Topping Mix
  • 75g Bird's Strawberry Angel Delight
  • Whipped cream
  • 10 Strawberries


  1. Melt the margarine or butter in a saucepan and stir thoroughly into the Bird's cheesecake crumb. Press lightly into a 25cm (10 inch) spring form cake tin. Chill
  2. To make the Cheesecake topping place the cold milk into a mixer bowl fitted with a whisk attachment. Blend the Bird's cheesecake topping and Bird's Strawberry Angel Delight on a slow speed for 30 seconds, scrape down and then whisk on a high speed for 1 minute.
  3. Spread the topping over the crumb base and chill for an hour before serving.
  4. Remove the Cheesecake from the tin and place on a serving plate. Decorate with whipped cream and  strawberries.

Additional Tips

Why not try a different flavour of Angel Delight such as raspberry or white chocolate.