EQUIPMENT: 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 250g digestive biscuits in a plastic food
bag and crush to crumbs using a rolling pin.
Transfer the crumbs to a bowl, then pour over
100g 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 from 1 pod: 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 600g soft cheese,
100g icing sugar and the vanilla seeds in a bowl,
then beat with an electric mixer until smooth.
Tip in 284ml pot double 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 400g punnet 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.