NO BAKE STRAWBERRY CHEESECAKE
* 300gr/10oz cream cheese, softened
* 300gr/10oz heavy cream
* 1 cup condensed milk
* 250gr/8,8oz digestive biscuits, crushed
* 100gr/3,5oz butter, melted
* 400gr/14oz fresh strawberries, hulled and halved lengthwise
* 30gr/1oz icing sugar
* 1 tsp water
Mix together the crushed digestive biscuits and the butter. Press into the pie pan.
Chill in the fridge for 1 hr to set firmly.
Beat the heavy cream until fluffy with an electric mixer. Gradually beat in the condensed milk , cream cheese until smooth.
Spoon the cream mixture onto the biscuit base.
Smooth the top of the cheesecake down with a spatula. Leave to set in the fridge overnight.
Purée half strawberries in a blender or food processor with 25g icing sugar and 1 tsp water, then sieve. Pile the remaining strawberries onto the cake, then pour over purée.