Keelings Strawberry Cheesecake

Keelings Strawberry Cheesecake 

For the Base:

• 200g Digestive biscuits
• 75g butter, melted

For the Filling:

• 10 Keelings strawberries, sliced
• 250g Keelings strawberries, hulled
• 100g icing sugar
• 1 tsp vanilla bean paste
• 600g full fat cream cheese
• 275ml double cream

For the Decorate:

• Keelings Strawberries, sliced

1. Line the bottom of a 20cm (8 inch) round springform cake tin with parchment paper.
2. For the base, blend the digestive biscuits in a food processor until ground to fine crumbs.
3. Pour crumbs into a bowl and add the melted butter. Mix together until all the crumbs are coated.
4. Spoon mixture into prepared tin and press down firmly until evenly spread. Chill in the fridge to set, about 20 minutes.
5. For the filling, arrange a ring of about 10 sliced Keelings strawberries around the edge of the baking tin.
6. Combine 250g Keelings strawberries, icing sugar and vanilla in a food processor, blend to a smooth puree. Add the cream cheese and blend until smooth, then add the double cream and blend until mixture thickens (about 2-3 minutes).
7. Pour or spoon batter over prepared base and smooth the top with a spatula. Leave to chill and set in the fridge overnight.
8. To un-mould, run a sharp knife around the sides of the cheesecake then unclip and remove the outer ring of the cake tin. Gently work a spatula underneath the base and then slide the cheesecake onto a serving plate.

To Finish:

• Decorate with slices of fresh Keelings strawberries