No-Bake Cheesecake

Ingredients

• 250 g digestive biscuits, finely crushed
• 120 g butter, melted
• 2 tbsp caster sugar, for the base
• 500 g full-fat cream cheese, at room temperature
• 100 g icing sugar, sifted
• 2 tsp vanilla extract
• 1 tbsp lemon juice
• 300 ml double cream or whipping cream, cold
• 200 g strawberries, hulled and chopped, for the topping
• 2 tbsp caster sugar, for the strawberry topping
• 1 tsp lemon juice, for the strawberry topping

Instructions

1. Line the base of a 20 cm springform tin with baking paper and lightly grease the sides. Mix the crushed biscuits, melted butter and 2 tbsp caster sugar until the crumbs look like wet sand.
2. Press the crumbs firmly into the base of the tin, and slightly up the sides if you like, using the back of a spoon or a flat-bottomed glass. Chill for 15 minutes while you make the filling.
3. Beat the cream cheese, icing sugar, vanilla and 1 tbsp lemon juice in a large bowl for about 1 minute until smooth and free of lumps. Do not overbeat or the mixture can turn loose.
4. In a separate bowl, whip the cold cream until it holds soft to medium peaks, so it stands up but still looks glossy.
5. Fold a third of the whipped cream into the cream cheese mixture to loosen it, then gently fold in the rest until no streaks remain.
6. Spoon the filling over the chilled base and smooth the top with a spatula. Tap the tin gently on the counter to release air bubbles.
7. Cover and refrigerate for at least 6 hours, or overnight, until the filling is firm and holds a clean slice.
8. About 15 minutes before serving, mix the strawberries with 2 tbsp sugar and 1 tsp lemon juice. Leave for 10 minutes until they release their juices.
9. Run a thin knife around the edge of the cheesecake, release the tin and slide the cheesecake onto a plate. Spoon over the strawberries just before serving.

Tips

• Use full-fat cream cheese in a block or tub; low-fat versions and spreads may not set firmly.
• Make sure the cream cheese is at room temperature and the cream is cold for a smooth, thick filling.
• Dip a knife in hot water and wipe it between slices for neat edges.
• Press the base very firmly so it holds together when cut.