Stunning Strawberry Cheesecake

Recipe:

Biscuit Base

250g Digestives

100g Butter

Cheesecake Mixture

1 vanilla pod

600g Full Fat Soft Cheese, I use Aldi 59p 200g packs

100g Icing Sugar

284ml Double Cream

Pink Food Colouring 2drops

Line an 8inch cheesecake tin with butter

Put the digestive biscuits in a freezer bag and crush with a rolling pin until the divestives are fine crumbs, you can also use a food processor, then place in mixing bowl

Melt the butter in a heatproof bowl/jug in the microwave for 1minute until completely melted

Pour over the finely crushed digestives and mix with a fork until combined, it will look like wet sand

Place micture into your prepared tin and press firmly down into the base to create an even layer, you can use a spatula, spoon or even a potato masher

Chill in the fridge to harden or in the freezer if you’re in a hurry

Slice the vanilla pod in half, lengthways, leaving the tip intact, so that the two halves are still joined.

Holding onto the tip of the pod, scrape out the seeds

In a clean bowl add the cream cheese, icing sugar and the vanilla seeds then beat until smooth.

Add double cream and food colouring then continue beating until the mixture is completely combined

Pour cheesecake mixture onto the biscuit base and evenly disperse.

Leave to set in the fridge for 4hours until set or again the freezer for 1hour-1hour 30 if you’re in a hurry

Bring the cheesecake to room temperature about 30 mins before serving

Happy Baking!!