Strawberry cheesecake
A luscious set makes this dessert feel light and nostalgic, with a sweet, crunchy base.
Serves 10-12 • Prep 25 mins, plus 6 hrs chilling and setting
250g shortbread biscuits80g butter, melted4 platinum-grade gelatine leaves300g strawberries, hulledJuice 1 lemon125g caster sugar
For the filling:
280g tub Philadelphia cream cheese 200g Greek yogurt 250ml double cream 2tbsp Chambord or other berry liqueur
For the topping:
250g strawberries, hulled and quartered, plus extra to decorate1 sprig basil (about 6 large leaves), plus extra small leaves to decorate50g caster sugar1tsp cornflour1tbsp Chambord or other berry liqueurMini meringues, to decorate (optional)
You will need:
20cm springform or loose-bottomed cake tin, greased and the base lined with baking paper
Whizz the biscuits in a food processor to make crumbs. Add the butter, pulsing until combined. Spoon into the
