Strawberry Cheesecake

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Line a 20cm springform tin with a circle of greaseproof paper. Run a strip of greaseproof paper around the inside of the tin.

Step 2

Mix the melted butter with the biscuit crumbs and press into the bottom of the prepared tin. Chill until needed.

Step 3

Cut 3/4 of the strawberries into slices or halves and put into blender with a squeeze of lemon juice and blend until puréed.

Step 4

In a large bowl, beat the cream cheese, sugar, vanilla extract and lemon juice until they reach a smooth consistency. Add the double cream (beaten) and combine well.

Step 5

Pour the filling mixture over the base. Cover with cling film and chill well.

Step 6

Just before serving, prepare the remaining strawberries and use to decorate the top of the cheesecake. Remove the cheesecake from the tin.

Step 7

Because this cheesecake does not contain gelatine, it will take a while to set - allow 4-5 hours or, ideally, leave overnight. Best served straight from the fridge.