Strawberry and Vanilla cheesecake with warm compote
Serves: 4-6
Ingredients
- 200g digestive biscuits, crushed
- 100g butter, melted
- 400g cream cheese
- 100g icing sugar
- 500g double cream, whipped
- 1 vanilla pod, split
- 300g Viva strawberries, halved
- For the compote
- 100g Viva strawberries, chopped
- 25g sugar
Method
- Line a 22½cm springform cake tin with greaseproof paper. Mix the biscuits and melted butter together, and pat into the base of the cake tin. Place in the fridge to set.
- Beat the cream cheese with the icing sugar then fold in the whipped cream and the seeds from the vanilla pod.
- Spread a spoonful of the cream cheese on the base and place the strawberries all around the sides, standing up with the cut side facing out. Use the cream cheese on the base to stand them in so they are stable. Fill in with the rest of the cream cheese mix, and level off. Place in the fridge to set.
- For your compôte, put the chopped strawberries and sugar in a pan over a medium heat. Stir until the sugar has dissolved and the strawberries begin to break down.
- To serve, carefully lift out the cheescake, slice and add compôte.
