A summer recipe.


Preparation time: 30 minutes

Ingredients (serves 8-10)

For the base:

400g shortbread fingers

1 tbsp unsalted butter

For the topping:

400g cream cheese

100g strawberries, thinly sliced

225g caster sugar

1tsp vanilla extract

200ml double cream


1. Line a 20cm round cake tin with greaseproof paper.

2. Blitz the shortbread in a food processor. Alternatively, seal in a food safe bag and break with a rolling pin.

3. Melt the unsalted butter and stir into the shortbread crumbs. Press the dough evenly into the base of the cake tin and refrigerate for 1 hour.

4. Whisk together the cream cheese and caster sugar, then whip the double cream until stiff peaks form, before folding it into the cheese and sugar mixture.

5. Gently stir in the vanilla extract. Set aside approximately one third of the cheesecake mixture in a separate bowl.

6. Puree the strawberries by blitzing them or mashing with a fork. Fold them into the larger portion of the cheesecake mixture.

7. Tip the strawberry mixture onto the shortcake base, gently smoothing with the back of a spoon. Then add the reserved vanilla cheesecake mixture on top. Refrigerate overnight.

8. Use sliced strawberries, whole blueberries and mint to decorate. Keep refrigerated and enjoy within two days.

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