- 250g gluten and wheat free digestive biscuits
- 100g unsalted butter - melted
- 600g soft cheese
- 100g icing sugar
- 284ml double cream
- 1 vanilla pod
- 450g strawberries - a few left whole - the rest halved
- 25g icing sugar
- 1tsp water
Start by greasing and lining the bottom of a 23cm loose bottomed flan or cake tin with baking paper.
Blitz the digestive biscuits in a food processor until they are crumbs or put them in a large freezer bag and hit them with a rolling pin.
Put the biscuit crumbs in a bowl and pour in the melted butter and mix thoroughly. Tip them into the tin and press down firmly with the back of a spoon until you have an even base. Pop it in the fridge for at least an hour to firm up.
Cut open the vanilla pod lengthways and remove the seeds carefully with a knife by scraping down each half. Place the soft cheese, icing sugar and the vanilla seeds in a bowl and beat with an electric mixer until smooth. Pour in the double cream and continue to beat until the mixture is completely combined and thick.
Spoon the cream mixture over the biscuit base evenly and allow to set in the fridge overnight.
When you are ready to serve the cheesecake, take it out from the fridge and leave at room temperature for around 30 minutes.
Place the base of the cheesecake on top of a can or upturned small basin and carefully pull the sides of the tin down. Transfer to a serving plate and remove the lining paper and base, using a fish slice.
Reserve a few whole strawberries with stalks on for decoration. Purée half of the remaining strawberries in a food processor with the icing sugar and 1 tsp of water and then sieve.
Arrange the other strawberries on top of the cheesecake with the whole strawberries that you reserved and pour the purée over the top.