Prep: 10 mins | Cook: 30 mins | Serves: 4 | Cost: £

This Cheesecake is possibly my favourite. It is so easy and who doesn’t like strawberries and chocolate?

Ingredients

For the Base

• 100g digestive biscuits
• 100g ginger nut biscuits
• 100g butter

Method

1. Blitz your biscuits in a food processor. If you don’t have a food processor, just put into a bag and smash with a rolling pin.
2. Melt 100g butter. Add to your biscuit crumb and mix until completely combined. Press into a 23cm springform tin. Pop into fridge to chill while you make filling.
3. Break chocolate into a heatproof bowl with 50g butter and add split vanilla pod. Put a little water into a saucepan, place bowl over saucepan and simmer until melted. Remove from heat and remove vanilla pod.
4. Put cream, caster sugar and cream cheese into a bowl and whisk until smooth and thick.
5. Mix the chocolate mixture into the cream. Gently mix in 2/3 of the strawberries. Spread mixture over biscuit base and return to the fridge.
6. Leave cheesecake to chill for a few hours.
7. When you are ready to serve place remaining strawberries on top.

Blags, Tips & Tricks

• I think this would work with any soft fruit. I haven’t tried but must be worth giving a it a go.