You will need:
approx. 200g unsalted butter, melted
250g digestive biscuits
1 vanilla pod
100g icing sugar
600g philadelphia light
284ml double cream
For the topping:
25g icing sugar
1. Put the biscuits into a food bag and crush with a rolling pin (I gave min a good bashing, great for taking out any frustration!) once suitably crushed add to a bowl with the melted butter and mix to ensure the butter coats the biscuits. Place this mixture into your glasses (I also made one in a loose bottom tin as the mixture does make enough to do about 6 glasses but I only wanted 2) leave in the fridge for about an hour to firm up.
2. Remove the vanilla seeds from one pod using the back of a knife (alternatively you can use a teaspoon of vanilla essence.)
3. Place your philadelphia, icing sugar and vanilla into a bowl and beat with an electric mixer until smooth. Add the cream and mix again. Add this mixture to the glass. (leave to set in the fridge over night)
4. Using a food processor or blender puree 3/4 of your strawberries with 25g icing sugar and 2 tsp of water (saving the rest of the strawberries for decoration) add this to your glass then decorate with the remaining strawberries. Just for an extra touch I added caramel curls and there you have it!
I'm looking forward to trying some different variations as cheesecake is an awesome summer dessert.
|This is the one made in a tin. If you do make it in a tin be sure to grease the tin and add lining paper so you can take it out easily.|