STRAWBERRY CHEESECAKE RECIPES

Steps:

• Wash strawberries and remove stems; cut large berries in half or roughly chop them.
• Combine strawberries, sugar, and vanilla in a saucepan. Cook over medium-high heat, stirring occasionally. The mixture will sizzle for a while, but then juice will begin to form. Continue stirring; mash a few strawberries with a wooden spoon or heat-proof spatula to help produce the syrup. Cook until sauce thickens, about 15 minutes.
• Remove from heat. In a blender, puree about 1/3 of the sauce, then mix back into remaining topping. Store in refrigerator.

Steps:

• Brush the inside of a 20cm/8in springform tin with the sunflower oil, and line the base with a disc of baking parchment.
• Put the digestive biscuits into a sealable freezer bag. Push all the air out and seal the bag. Crush the biscuits with a rolling pin, until they are reduced to sand-like crumbs.
• Melt the butter in a large saucepan. Stir in the biscuit crumbs and cinnamon. Press the crumbs into the bottom of the tin. Chill in the refrigerator for 30 minutes.
• Chop 150g/5oz of the strawberries in half from top to bottom and arrange around the edge of the prepared tin, cut side-up. Chop the remaining berries into small pieces.
• Melt the chocolate in a heatproof bowl, either over a pan of simmering water, making sure the bowl doesn’t touch the water, or in a microwave.
• Beat together the cream cheese, vanilla, lemon zest and honey in a mixing bowl. Stir in the chopped strawberries.
• In another bowl, whisk the double cream until it holds a floppy peak.
• Fold the melted chocolate into the cream cheese mixture, followed by the double cream. Add more honey if needed.
• Spoon the filling into the tin, being careful not to move the strawberries on the edge. Spread level with a palette knife or the back of a spoon, cover with cling film and chill overnight, until firm.
• Carefully remove the cheesecake from the tin and put on a serving plate. Slice or quarter extra strawberries to arrange on top.