Simple strawberry cheesecake
Serves: 6-8
Ingredients
- for the topping:
- 450g strawberries, hulled and halved
- 50g caster sugar
- 1 tbsp water
- for the base:
- 250g digestive biscuits, broken
- 100g butter, melted
- for the filling:
- 397g can condensed milk
- 300g Philadelphia cheese
- 200ml double cream
- finely grated zest 1 lemon
Method
- Line a 23cm spring clip cake tin with a large piece of foil, leaving plenty overhanging the edges.
- For the topping, place 200g of the strawberries in a pan with the sugar and 1 tbsp cold water.
- Cook gently for 5mins stirring regularly until strawberries are very soft.
- Remove from heat, stir in reserved strawberries and set aside to cool.
- Pop biscuits in a freezer bag and bash to crumbs with a rolling pin, then mix with melted butter, tip into the prepared tin and press firmly into the base.
- Freeze for 20-30mins or until solid.
- For the filling, use an electric whisk to beat the condensed milk, cheese and cream together until thickened (this will take about 5mins).
- Add the grated lemon zest and beat until it forms stiff peaks.
- Pour the filling into the cake tin and level off with a palette knife.
- Top with the cooled strawberry sauce.
- Refrigerate for 3-4 hours before serving or freeze for up to 3 months.