Ingredients
250g Digestive Biscuits
100g Melted Butter
1 Tsp Vanilla Extract
600g Cream Cheese
100g Icing Sugar
284ml Double Cream
Punnet of Strawberries
Method
- Butter and line a 23cm loose-bottomed tin with baking parchment. To make the base, crush biscuits in a bag using a rolling pin until they resemble crumbs. Transfer them to 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 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 cream cheese, icing sugar and vanilla extract in a separate bowl, then beat for 2 mins with an electric mixer 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 cream cheese mix. You’re looking for it to be thickened enough to hold its shape when you tip a spoon of it upside down. If it’s not thick enough, continue whisking. Spoon mix 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.
- Bring the cheesecake to room temperature about 30 mins before serving. Add a variety of sliced and whole strawberries on top.
- Serve and Enjoy!
