Strawberry Shortbread Cheesecake
Makes 1 cake, serves 8
INGREDIENTS:
200g digestive biscuits
200g shortbread biscuits
100g butter
300ml double cream
340g cream cheese
Zest of 3 lemons, juice of 2 lemons
150g caster sugar
100g strawberries, chopped into small 1-inch pieces
Strawberry puree
255g strawberries
110g caster sugar
METHOD:
1. Line the base of an 18cm spring cake tin with greaseproof / parchment paper.
2. Place the digestive and shortbread biscuits in a blender and blend until you get a breadcrumb like consistency. Then pour in the butter and blend for 30 seconds. Spoon the biscuit base into the prepared tin and use the back of a spoon to smooth it flat. Put the tin into the fridge to chill while you make the topping.
3. Whip the cream using a whisk or mixer, once the cream is whipped, add in the sugar, cream cheese, lemon juice and zest and whisk together until you get a light fluffy texture. Fold through the chopped strawberries.
4. Remove the baking tin from the fridge and spoon the cheesecake mixture on top. Drizzle 1/3 of the puree over the cheesecake and use a spoon to swirl the puree into the cheesecake mixture.
5. Place the cheesecake into the fridge for at least 2 hours to set fully.
