Strawberry Cheesecake
250g digestive biscuits
100g butter
seeds of one vanilla pod
600g soft cheese
100g icing sugar
280ml double cream
400g strawberries, halved
20g icing sugar
Butter and line a 9” loose-bottomed tin with baking parchment.
Melt the butter and put biscuits in a plastic bag, crushing them to crumbs with a rolling pin. Transfer the crumbs and melted butter to a bowl and mix thoroughly. Then tip them into loose bottomed tin and press firmly down into the base to create an even layer.
Chill in the fridge for an hour.
Put the soft cheese, icing sugar and vanilla seeds in a bowl and beat with a mixer until smooth. Slowly pour in the cream, continuously beating until the mixture is combined. Spoon the cream mixture evenly onto the biscuit base, using a spatula.
Leave to set in the fridge overnight.
Half an hour before serving take the cheesecake out of the tin. Puree half the strawberries in a food processor with the icing sugar and 1tsp water.
Arrange the remaining strawberries onto the cake, and sieve the purée over the top.
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