Serves 6 | 10 minutes prep
- 200g buttery biscuits
- 200g cream cheese
- 200ml double cream
- 6 tbsp icing sugar
- 2 tsp vanilla extract
- 500g ripe strawberries
Blitz up your biscuits in a food processor (or pulverize in a bowl with the back of a rolling pin).
In a separate bowl, combine your cream cheese, double cream, 5 tbsp of your icing sugar (keeping 1 tsp aside) and 2 tsp vanilla extract. Whisk together until thickened.
Top and chop 400g of your strawberries and pop in a bowl with the leftover 1 tbsp of icing sugar and crush them into a puree (keeping as many lumps in as you desire).
Drop half of your strawberry puree into your cheesecake mix and swirl to create a 'ripple' effect'.
Time to put it altogether: biscuit in the base, cheesecake mix on top and a sprinkle of crumble and swirl of extra puree for garnish. Delicious!