Ingredients
250 g digestive biscuits
125 g unsalted butter, melted
400 g cream cheese, softened
1 cup icing sugar
1 teaspoon vanilla extract
1 cup fresh strawberries, chopped
1 cup thickened cream
1 tablespoon lemon juice
10 whole strawberries (for garnish)
Mint leaves (for garnish)
Method
Start by crushing the digestives into fine crumbs. You can use a food processor or place them in a ziplock bag and crush with a rolling pin.
Next, mix the biscuit crumbs with melted butter in a bowl until combined. Press this mixture firmly into the bottom of a springform pan to form a crust.
In another bowl, beat the cream cheese until smooth. Add icing sugar, vanilla extract, lemon juice, and mix until fully combined.
Fold the thickened cream gently into the cream cheese mixture until it’s fully incorporated. Stir in the chopped strawberries carefully.
Spread the cheesecake mixture over the crust in the springform pan. Refrigerate for at least 4 hours or until set. Decorate with whole strawberries and mint leaves before serving.
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