250g/9oz digestive biscuits
100g/4oz butter, melted
1 vanilla pod
600g/1lb 4oz soft cheese
100g/4oz icing sugar
284ml pot double cream
FOR THE TOPPING
400g punnet strawberries, halved
25g/1oz icing sugar
23cm loose-bottomed tin, baking parchment, plastic food bag, rolling pin, large bowl, dessert spoon, chopping board, kitchen knife, electric mixer, spatula, serving plate, blender or food processor, sieve
Make the base Butter and line a 23cm loose-bottomed tin with baking parchment. Put the biscuits in a plastic food
bag and crush to crumbs using a rolling pin. Transfer the crumbs 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 down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.
Remove the vanilla seeds Slice the vanilla pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.
Make the filling Place the soft cheese, icing sugar and vanilla seeds in a bowl, then beat with an electric mixer until smooth. Tip in the cream and continue beating until the mixture is completely combined. Now spoon the cream mixture onto the biscuit base, working from the edges inwards and 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.
Un-moulding and topping Bring the cheesecake to room temperature, about 30 mins before serving. To un-mould, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Purée half the strawberries in a blender or food processor with 25g icing sugar and 1 tsp water, then sieve. Pile the remaining strawberries onto the cake, then pour over purée.
546 kcalories, protein 4g, carbohydrate 28g, fat 48g, saturated fat 28g, fibre 1g, sugar 16g, salt 0.85g