No-Cook Strawberry Cheesecake

Method

strawberry cheesecake method

1. Line 6 10cm mini loose bottomed flan tins or 1 22cm loose bottomed flan tin with baking paper.
2. Place 2 large freezer bags, one inside each other, add the biscuits and reseal. Then use a rolling pin to gently crush the biscuits to a fine crumb. Empty the bag into a large bowl, add the melted butter and stir until thoroughly combined. Transfer to the flan tins or large flan tin and press down firmly with the back of a spoon or spatula. Refrigerate while you make the cheesecake filling.
3. Using a stand mixer beat together the soft cheese, thick cream, vanilla extract and icing sugar until well combined. Check the taste (add more sugar or vanilla if you want) and transfer to the flan tins. Smooth evenly over the chilled biscuit base. Cover with cling film and refrigerate for at least 4 hours to set the filling.
4. Just before serving, wash and hull the strawberries, keeping 6 aside with the green tops on for garnish. In a food processor, add the strawberries and 1 tablespoon of icing sugar, blend until smooth. Transfer the processed strawberries to a fine wire sieve over a medium bowl, use a metal spoon to force the strawberry puree through the sieve leaving the seeds behind, remembering to scrape the underside of the sieve to capture all the delicious strawberry puree. Discard the seeds in the sieve.
5. Remove the cling, un-mould the cheesecakes or cake (if you just made one large one) and transfer to serving plates. To decorate, pour on a little strawberry puree and top with a strawberry. Place the rest of strawberry puree in a small jug incase anyone wants extra.

Serves 6. Preparation time: 20 Minutes. (Excluding chilling time)