- 150g Butter
- 300g Digestive biscuits
- 650g Soft cheese
- 175g Icing sugar
- 300ml Double cream
- 1 Vanilla pod
- 1tsp Vanilla extract
- 450g Strawberries
- 50g Caster sugar
- 1tsp Cornflour
- Grease the base and sides of a deep 8-inch springform cake tin before lining the bottom with baking parchment. Put the digestive biscuits into a sealed bag and beat with a rolling pin until crumbled.
- Melt the butter before transferring to a bowl and mixing with the biscuit crumbs. Tip the buttery biscuit mix into the tin and press down firmly and evenly to make a base. Place in the fridge to set.
- Halve the vanilla pod and scrape out the seeds. Hull and dice 200g of the strawberries. In a large bowl, whisk the soft cheese until fluffy before adding the icing sugar and gently whisking until smooth.
- In a separate bowl, mix the cream with the vanilla seeds and extract, whisk until soft peaks form. Then fold the strawberries and cream gently into the soft cheese mixture.
- Spoon the filling over the biscuit base and spread until even and smooth. Put the cheesecake into the fridge and leave to set for at least 4 hours (or overnight).
- For the topping, hull and quarter 100g of strawberries and add them to a small pan with caster sugar and a splash of water. Cook over a low heat for around 10 minutes, or until the sugar has dissolved and the strawberries have softened.
- Gently mash the strawberries in the pan then pass through a sieve into a small bowl. Pour the resulting juice back into the pan and add the cornflour. Stir constantly over low heat until the sauce has thickened then leave to cool.
- Remove the cheesecake from the fridge once set and carefully release the tin. Transfer to a serving plate and pour the strawberry sauce over the top, finishing off by adding the remaining halved strawberries as decoration.