250 g digestive biscuits
100 g butter, melted
300 g cream cheese
120 g sour cream
125 g icing sugar
zest of 1 lemon
300 ml double cream
420 g strawberries, hulled and quartered
2 tbsp icing sugar
1 tbsp water
Butter and line a 9 inch springform or loose bottom baking tin with parchment. Put the biscuits into a bag and pound with a rolling pin until crushed to crumbs. Pour into a bowl and mix with the melted butter until thoroughly incorporated. Tip into prepared tin, pressing down gently, and refrigerate until firm. About 1 hour.
Place the cream cheese, sour cream, icing sugar and lemon zest into a bowl and beat with an electric whisk until smooth, about 2 minutes. Add the double cream and beat for a further minute or so until well combined. The mixture will thicken slightly but you don't want to over beat the cream (the consistency will be like cake batter). Spoon the mixture on top of the biscuit base, making sure there are no gaps or air bubbles. Smooth the top using a spatula. Set in the fridge for at least 4 hours or overnight.
Bring the cheesecake to room temperature before unmoulding. Use a sharp knife dipped in hot water and slice all the way round the tin in one smooth action. Open the springform and slip the cake from the base (it will slide easily because of the parchment) to a platter. You can also slide the parchment paper off if you wish.
Combine the strawberries with icing sugar and let it sit whilst the cheesecake is coming to room temperature. When ready to serve, blend half the strawberry mixture with water until smooth. Strain and pour over cheesecake. Top with remaining strawberries and serve immediately.
Notes: The amount of icing sugar in the strawberries will vary depending on how sweet your berries are. Make the strawberry puree on day of serving.
Serves: 6-8 people
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