- 250g digestive biscuits
- 100g butter, melted
- 1 vanilla pod
- 600g full-fat soft cheese
- 100g icing sugar
- 284ml pot of double cream
For the topping
- 400g punnet of strawberries halved
- 25g icing sugar
To create the base, butter and line a 23cm loose-bottomed tin with baking paper. Put the digestive biscuits in a synthetic food bag and crush to crumbs using a rolling bar. Transfer the crumbs to a pan, then pour over the melted butter. Stir thoroughly until the crumbs are completely coated. Tip them into the ready tin and press tightly down into the base to create an even layer. Chill in the fridge for 1 hr to set fast.
Slice the flavoring seed in half lengthways, giving the tip intact, so that the two shares are still joined. Sticking onto the tip of the pod, rub out the seeds utilizing the back of a kitchen knife.
Place the cream cheese, icing sugar, and the vanilla seeds in a pan, then mix with an electric mixer till smooth. Tip in the dual cream and resume beating until the mix-up is completely mixed. Now fondle the cream mixture onto the biscuit base, rising from the edges and working inwards, making sure that there are no air balloons. Smooth the height of the cheesecake down with the back of a cookie spoon or spatula. Leave to set in the fridge late.
Take the cheesecake to room temperature about 30 mins ere serving. To remove it from the tin, put the base on top of a can, then slowly pull the tops of the tin down. Slip the cake onto a portion plate, removing the wallpaper and base. Purée half the strawberries in a blender or food processor with the topping sugar and 1 tsp water, then sieve. Pile the remaining strawberries over the cake, and pour the purée across the top.