130g butter, plus extra for the tin
270g digestive biscuits, finely crushed
500g full-fat cream cheese
200g icing sugar, plus 2 Tbsp for the strawberries
1 vanilla pod, seeds scraped, pod reserved
300ml thickened cream
600g strawberries, hulled, larger ones cut in half
1 Tbsp balsamic vinegar
10 store-bought mini meringues
Edible flowers, to decorate (optional)
Butter a 23cm springform cake tin and line the base with baking paper. Melt the butter, then stir it into the biscuit crumbs, mixing thoroughly. Pour into mould or tin, press down to create a firm layer and chill for 1 hour to set.
Using an electric mixer, beat the cheeses, sugar, vanilla seeds and a pinch of salt until thick and smooth. Pour in the cream and mix until just combined. Spoon onto the base, smooth the top and refrigerate for at least 4 hours.
Half an hour before serving, put the strawberries in a bowl with 2 Tbsp icing sugar, the balsamic and scraped vanilla pod. Leave the strawberries to soften slightly and release their juices. Push one-quarter of the strawberries through a sieve along with the juices to create a thick puree – or blitz in a food processor.
To serve, run a knife around the outside of the cheesecake, release it from the mould or tin, then top with the strawberries dotted with the meringues, crushing some as you go. Drizzle over the puree and decorate with flowers, if using.
You might also like to make this easy strawberry mousse
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