Strawberry Summer Cheesecake

Place the digestive biscuits (or similar) in a plastic food bag. Using a rolling pin break the biscuits into crumbs.

Pour the crumbs into a large glass bowl and carefully pour the melted butter over. Using a spatula, mix the biscuits and the butter thoroughly until the crumbs are coated.

Line a baking tin (with removable bottom/sides) with parchment paper/ I use a little bit of butter to hold the paper in place. Pour the mixture into the prepared tin and press firmly down to create a level base.

Place in the fridge for 1 hr to set firmly.

Whilst the tin is in the fridge, slice the vanilla pod lengthways and remove the seeds

Place the cream cheese, icing sugar and the vanilla seeds into a bowl and blend with a hand mixer or larger if available. Stop when the mixture is fully combined and lovely and smooth.

Pour in the double cream and continue mixing until completely combined.

Remove the chilled tin from the fridge and spoon the mixture onto the biscuit base. Use the spatula to smooth the top of the cheesecake.

I leave the cheesecake in the fridge for as long as possible even overnight.

Carefully remove the cheesecake from the tin either by unclipping and removing the sides or by placing the tin on a can and gradually lower the sides. Depends which sort you have.

With about a third of the strawberries with the icing sugar and a drop of cold water (if needed), place them in a bowl and mush up with a folk for added texture. With the remaining strawberries, slice them into halves or quartes or a mix and put them on top of the cheesecake.

Add the mushed strawberries mix on top.

Enjoy.