Recipe: Strawberry Cheesecake

Fresh strawberries and whipped cream, with a crunch of crushed biscuit. This delicious Strawberry Cheesecake is possibly the perfect summer dessert 

INGREDIENTS 

250g digestive biscuits 

100g unsalted butter, melted600g full fat soft cheese 

100g icing sugar 

300ml double cream 

For the topping 

400g fresh strawberries, halved and sliced25g icing sugarFresh mint leaves for decoration 

METHOD

1. Grease the inside of a 20cm /8" springform tin with butter or oil and then line with a disc of baking parchment 

2. Put the digestive biscuits into a sealable freezer bag. Push the air out,seal the bag and crush the biscuits with a rolling pin until fine crumbs. In a bowl, mix the melted butter and crushed biscuits thoroughly until fully coated. Using the back of a metal spoon press the crumbs into the bottom of the tin and chill in the fridge for 30 minutes. 

3. Pour the double cream into a clean bowl and whisk with an electric mixer until thickened and forming soft peaks. 

4. Put the cream cheese in a separate bowl and sift in the icing sugar. Beat for a few minutes with an electric mixer until smooth and thickened (it will go thin first but then thicken again). 

5. Add the thickened double cream to the cream cheese mixture and fold together. The mixture should be thick enough to hold its shape, if not then continue to whisk until it doesn't fall off a spoon when held upside down. 

6. Spoon onto the biscuit base, smoothing out the surface and any air pockets using a palette knife or spatula. Cover with cling film or a plate and chill in the fridge for at least 4 hours or overnight. 

7. Remove from the fridge 30 minutes before serving and carefully remove from the tin, slide onto a serving plate, removing the lining paper and base. Decorate with the fresh strawberries and mint leaves and a sprinkle of sifted icing sugar. Et voila!