Takes 40mins + chilling serves 12
175g digestive biscuits, crushed 75g butter, melted 250g strawberries, halved 75g caster sugar 2 sheets of gelatine, softened in cold water 300g soft cheese
300ml double cream
Grease and line a 20cm loose-bottomed cake tin. mix the biscuits with the butter and line the tin. leave to chill. cook the strawberries (reserve a few), 25g caster sugar and 2tbsp water in a saucepan until the strawberries are soft. puree in a blender and sieve back into a saucepan. Heat through and add the drained gelatine sheets. stir until dissolved. set aside to cool. beat together the soft cheese and remaining sugar in a bowl. mix in the strawberries. fold in the double cream. pour over the biscuit base. chill overnight and serve with strawberries on top.