This luxurious strawberry cheesecake is the ultimate summer dessert. Using fresh British strawberries and plenty of white chocolate, one slice of this delicious pud just won’t be enough! It’s perfect for those with a sweet tooth. This cheesecake can easily be made gluten-free by swapping the digestive biscuits for a gluten free alternative.

Pop by our Greengrocers to pick up a punnet or two of British strawberries.

Ready in: 1 hour, plus overnight to set

Serves: 6 – 8

Ingredients

2 tsp sunflower oil
200g digestive biscuits
100g unsalted butter
½ tsp ground cinnamon
100g white chocolate, roughly chopped
400g fresh strawberries, plus extra to decorate
300g full-fat cream cheese
1 tsp vanilla extract
½ unwaxed lemon, zested
1 tbsp runny honey
200ml double cream

Method

1. Brush the inside of a 20cm springform tin with sunflower oil and line the base with parchment paper.

2. Place the digestive biscuits into a large food bag. Seal and crush the biscuits with a rolling pin until they are reduced to crumbs.

3. Next, melt the butter in a large saucepan. Once melted, stir in the biscuit crumbs and cinnamon. Tip the biscuit base into the tin and press down before allowing to chill in the fridge for 30 minutes.

4. Cut the tops off the strawberries. Weight out 150g, then slice in half from top to bottom. Arrange the sliced strawberries around the edge of the prepared tin, cut side-up. Chop the remaining strawberries into smaller pieces.

5. Melt the chocolate in a glass bowl, over a pan of boiling water, then set aside.

6. In a large mixing bowl, beat together the cream cheese, vanilla extract, lemon zest and honey until light and creamy. Fold through the chopped strawberries.

7. Using a separate bowl, whisk the double cream until it forms soft peaks.

8. Fold the melted chocolate into the cream cheese mixture, followed by the whisked double cream.

9. Spoon the filling into the tin, being careful not to move the strawberries around the edge. Level with the back of a spoon, cover and chill overnight, until firm.

10. Carefully remove the cheesecake from the tin and place on a serving plate. Arrange additional strawberries on top to decorate.