Ingredients:
- 200g strawberries, hulled and sliced, plus extra to decorate
- 50g caster sugar
- 400g Digestive biscuits, crushed
- 200g butter, melted
- 1 x 135g packet of strawberry jelly
- 4 tbsp boiling water
- 200g full-fat cream cheese
- 400ml double cream
- To decorate:
- Whipped cream
Method:
- Combine the strawberries and sugar in a saucepan over a medium heat. Bring to a gently simmer and cook, stirring frequently, for 10-15 minutes until the sugar has dissolved and the sauce is thick and jam-like. Remove from the heat and leave to cool.
- Stir the biscuits and butter in a bowl until it resembles wet sand. Press into the bottom of a 23cm springform tin. Refrigerate for 30 minutes to set.
- Place the jelly in a bowl and pour over the water, stirring to dissolve. Set aside and leave to cool slightly.
- Use an electric whisk to beat the cream cheese with half of the strawberry jam mixture for 3-5 minutes until combined.
- Beat in the cream and jelly mixture until incorporated.
- Pour the mixture into the biscuit base and allow to set in the fridge for at least four hours, or overnight if possible.
- Remove the ring from around the sides of the cheesecake and transfer to a serving plate. Top with the remaining strawberry jam mixture, fresh strawberry slices and whipped cream.
