- Strawberry Cheesecake.jpg (49.72 KiB) Viewed 126 times
Takes: 30 minutes (plus chilling time)
Serves: 12
No nutritional information available.
Ingredients
- 250g digestive biscuits
- 100g butter, melted
- 1 tsp vanilla extract
- 600g full fat soft cheese
- 50g caster sugar
- 300ml pot double cream
- 400g strawberries, hulled
Method
1. Line a 23cm round springform tin with baking paper. Put the biscuits in a plastic bag and crush using a rolling pin until crumbs, or blitz in a food processor. Transfer to a bowl and mix in the butter. Tip into the tin and press down firmly into an even layer. Chill for 1 hour.
2. Using an electric mixer, beat the soft cheese, sugar and vanilla together in a bowl until smooth. Do not overmix. Whip the cream in a separate bowl until thickened to soft peaks.
3. Fold the whipped cream into the soft cheese mixture until combined. Spoon over the biscuit base, smoothing the top. Chill overnight in the fridge until set.
4. Remove the cheesecake from the tin and decorate with the strawberries. Serve dusted with icing sugar, if liked.
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