Serves12-14Prepare30 MinsCooks1 Hr And Overnight Chilling
250g digestive biscuits
100g butter, melted
600g full fat soft cheese
100g icing sugar
284ml double cream
For The Topping
400g punnet of strawberries, halved
25g icing sugar
To make the base, butter, and line a 23cm loose-bottomed tin with baking parchment. Put the digestives in a plastic food bag and crush into crumbs using a rolling pin.
Transfer the crumbs into a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hour to set firmly.
Pour the double cream into a bowl and whisk with an electric mixer until it’s just starting to thicken to soft peaks. Place the soft cheese, icing sugar in a separate bowl, then beat for 2 minutes until smooth and starting to thicken – it will get thin and then start to thicken again.
Tip in the double cream and fold it into the soft cheese mix. Whisk until the mixture holds its shape when you tip a spoon of it upside down. Spoon onto the biscuit base, starting from the edges and working inwards, making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.
Make sure to bring the cheesecake to room temperature before serving. To remove it from the tin, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate – removing the lining paper and base.
To make the garnish, puree half the strawberries in a blender or food processor with te icing sugar and 1sp of water, then sieve. Pile the remaining strawberries onto the cake and pour the puree over the top.