Servings
  • 80g unsalted butter, melted 80g unsalted butter, melted
  • 150g digestive-style biscuits 150g digestive-style biscuits
  • 400g strawberries, cut into quarters 400g strawberries, cut into quarters
  • 115g Tate & Lyle Cane Icing Sugar 115g Tate & Lyle Cane Icing Sugar
  • 560g full-fat cream cheese 560g full-fat cream cheese
  • 400ml double cream 400ml double cream
  • 2tsp vanilla extract 2tsp vanilla extract
  • 2-3 meringue nests, broken into smaller pieces 2-3 meringue nests, broken into smaller pieces

Instructions

HOW TO MAKE THIS RECIPE

1. Line the base of 20 cm springform or loose-bottom tin with baking parchment.

2. Place the biscuits into sandwich bag and use the rolling pin to crush them into fine crumbs (you can also use food processor).

3. Transfer the crushed biscuits into a medium bowl and mix with melted butter until the mixture resembles the texture of the wet sand. Transfer this mixture into prepared baking tin and press firmly with the spoon to create the base. Place in the fridge for 10 minutes, while you prepare the filling.

4. Blitz 200 g of strawberries with 15 g (1 Tbsp) of Tate & Lyle Cane Icing Sugar and set aside.

5. Beat the cream cheese, the remaining 100 g of Tate & Lyle Cane Icing Sugar and vanilla in a bowl to combine.

6. Whip 250 ml of double cream until soft peaks, then fold it through the cream cheese mixture.

7. Pour the mixture over the chilled cheesecake base, level it out and smooth the top with the spatula or back of the spoon. Chill for minimum of 4 hours, or ideally, overnight.

8. Release chilled cheesecake from the tin. Whip the remaining double cream until soft peaks, transfer into piping bag and pipe on top of the cheesecake.

9. Top the cheesecake with the remaining strawberries and pieces of the meringue and drizzle with strawberry syrup. Slice & enjoy!