This strawberry cheesecake recipe is quick and easy to make, and best of all, it doesn't have to be baked.
The favorite choice at my house is Hobnob digestive biscuits, which are a Brit favorite, and they're available in the international section of our grocery store.
This lovely pink dessert is colorfully decorated with strawberries and a strawberry glaze.
You can add other decoration, like whipped cream or chocolate shavings, too.
6 oz digestive biscuits, crushed
3 oz butter, melted
1 1/2oz Demerara sugar
8oz full-fat soft cheese
1 oz caster sugar
5fl oz double cream
5fl oz Greek yogurt
1/2 lb strawberries
4 tbsp strawberry jelly
Mix together the ingredients for the base and using a metal spoon press over the base of a 20cm round, loose-bottom cake tin.
Place the strawberries and the water in a saucepan and bring to the boil. Simmer gently for 5 minutes. Push through a sieve to make a puree.
Measure the cheese and sugar into a large bowl and mix well. Add the cream and yogurt and mix again. Gradually add the strawberry puree, whisking all the time. Turn the mixture into the tin on top of the biscuit crust and leave in the fridge to set overnight.
Carefully loosen the sides of the biscuit crust then push up the base and slide the cheesecake on to a serving plate.
Arrange the fruit on top of the strawberry cheesecake. Heat the strawberry jelly and carefully brush over the fruit. Leave to set.