Strawberry cheesecake

Method

• step 1

  Lightly butter the base and sides of a deep 20cm springform cake tin and line the bottom with baking paper. Put the digestive biscuits into a food processor and whizz to crumbs, then add the melted butter and pulse again briefly.

  

• step 2

  Tip into the tin, spread out and press down firmly to make an even base. Put into the fridge to set.

  

• step 3

  Put the soft cheese into a mixing bowl and use an electric whisk to whisk until fluffy. Add the icing sugar and gently whisk until smooth.

  

• step 4

  Pour the cream into a separate bowl, add the vanilla seeds and extract, and whisk to very soft peaks.

  

• step 5

  Gently fold the cream and diced strawberries into the soft cheese mixture.

  

• step 6

  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 but preferably overnight.

  

• step 7

  To make the topping, put the 100g of quartered strawberries into a small pan with the caster sugar and a splash of water, and cook over a low-medium heat for 8-10 minutes or until the sugar has dissolved and the strawberries have softened.

  

• step 8

  Gently mash the strawberries in the pan to break them down, then pass through a sieve into another bowl and pour the juice back into the pan.

  

• step 9

  Add the cornflour and stir constantly on a low heat until the sauce is thickened and smooth. Cool.

  

• step 10

  Once the cheesecake has set, take it out of the fridge, carefully remove from the tin and transfer to a serving plate. Pour over the strawberry sauce, top with the remaining halved strawberries and serve.