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Description
Ingredients
250g digestive biscuits
100g butter , melted
2 Teaspoons of Vanilla Extract
600g soft cheese
200g icing sugar
284ml pot double cream
punnit of Strawberries
Bar of milk Chocolate

Method
Begin with the base, butter a 23cm loose-bottomed tin. Smash or blend the biscuits into crumbs and mix with the melted butter until combined. Pour the mixture into the tin and smooth out to the edges then squash down until you have a firmish base. Leave to set in the fridge for 2 hours or overnight if you have the time...when it comes out it should be hard and solid.

Place the soft cheese, icing sugar and Vanilla Extract in a bowl, then beat with an electric mixer until smooth. Pour in the cream and add half the strawberries finely chopped up and continue beating until the mixture is completely combined. Now spoon the mixture onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.

Remove the cake from the tin and slide onto a serving dish.
To decorate add the remaining strawberries cut in half and half dipped in chocolate to the top and also for added effect add some patterns of chocolate

Description
Ingredients
250g digestive biscuits
100g butter , melted
2 Teaspoons of Vanilla Extract
600g soft cheese
200g icing sugar
284ml pot double cream
punnit of Strawberries
Bar of milk Chocolate

Method
Begin with the base, butter a 23cm loose-bottomed tin. Smash or blend the biscuits into crumbs and mix with the melted butter until combined. Pour the mixture into the tin and smooth out to the edges then squash down until you have a firmish base. Leave to set in the fridge for 2 hours or overnight if you have the time...when it comes out it should be hard and solid.

Place the soft cheese, icing sugar and Vanilla Extract in a bowl, then beat with an electric mixer until smooth. Pour in the cream and add half the strawberries finely chopped up and continue beating until the mixture is completely combined. Now spoon the mixture onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.

Remove the cake from the tin and slide onto a serving dish.
To decorate add the remaining strawberries cut in half and half dipped in chocolate to the top and also for added effect add some patterns of chocolate