- 200 g Digestive biscuits Crushed
- 80 g Unsalted butter Melted
- 300 ml Double cream
- 400 g Full fat cream cheese See notes
- 100 g Icing sugar Sifted
- 400 g Strawberries Finely chopped and drained
- 200 g Strawberries Leave some whole and halve the rest
- Digestive biscuits: If you’re in the USA, you can substitute these with graham crackers if digestive biscuits are not available. Butter: Use unsalted butter and melt it quickly in the microwave. Cream cheese: Use full fat cream cheese and drain any liquid before use. Cream: Whip the cream directly from the fridge until it holds its shape, similar to ice cream texture. In the USA, heavy or whipping cream works well. Consistency: The cheesecake should be sliceable but slightly soft, similar to room temperature butter with a small wobble. Removing cheesecake from the tin: Warm a knife around the tin’s edges to loosen it. If the tin has a removable base, placing it on a glass and pressing down can help to release the sides easily.
