Prep Time 30mins Serves 12-14
Ingredients
250g Digestive Biscuits
100g Melted Butter
1 table spoon golden syrup
1 tsp vanilla paste
600g Full Fat soft Cheese
270ml Double Cream
100g Icing Sugar + 250g for Strawberries
400g Fresh Strawberries
Method
- Line a 23cm spring tin with baking paper
- Put the digestives in a food processor and blitz until fine crumbs or if you don’t have a processor put into a food bag and crush with a rolling pin
- Put the digestive crumbs into a mixing bowl
- Melt the butter then add with the golden syrup to the digestives and mix well
- Put this into the lined tin, smooth out all over the bottom and compress well
- Place in the fridge to chill
“Enjoy this amazingly delicious treat!”
- While the base is chilling, make the top
- Put the double cream, cream cheese and vanilla into a mixing bowl
- Sift in the icing sugar and whisk well (ideally with an electric whisk) until it holds its shape when you turn it upside down
- Spoon the mixture on to the biscuit base ensuring that there are no air gaps and smooth the top down using the back of a dessert spoon or spatula
- To serve – remove the cheesecake from the fridge 20-30mins before serving
- Remove from the tin and put onto a serving plate/board
- puree half of the strawberries in a food processor with the icing sugar and 1tsp of water, then sieve
- Half or quarter of the remaining strawberries, pile up in the centre of the cheesecake and pour over the puree
Enjoy this amazingly delicious treat!