When it comes to home baking, cheesecake can often prove difficult, particularly for beginners. But if you still fancy trying, the recipe below is a basic method that will yield delicious results:
Place 250g digestive biscuits into a plastic food bag and crush with a rolling pin until all that remains are crumbs. Transfer the crumbs to a bowl and pour over 100g melted butter, mixing until they are fully coated. Tip the mixture into a buttered loose-bottomed tin and press down firmly to create an even layer. Leave in the fridge for around 1 hour to set.
Place 600g soft cheese, 100g icing sugar and the vanilla seeds from 1 pod into a bowl and beat with an electric mixer until smooth. Then pour in 280ml double cream and continue to beat. Spoon the mixture carefully onto the biscuit base, ensuring you work from the edge inwards. Ensure there are no air bubbles and use a spatula to smooth the top of the cheesecake down. Leave in the fridge to chill overnight.
Remove the cheesecake from the fridge and leave for 30 minutes until it is at room temperature. Purée half a 400g punnet of strawberries in a blender along with 25g icing sugar and 1 tsp water, then sieve. Place the remaining strawberries on the cake and pour the purée over the top.
Destiny Foods stocks a variety of individual cheesecakes which can be viewed here.