No-bake strawberry cheesecake

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• Digestive biscuits250 g
• ButterMelted100 g
• Vanilla podSeeds scraped out1
• Full-fat soft cheese600 g
• Icing sugar (for the filling)100 g
• Double cream284 ml
• Strawberries400 g
• Icing sugar (for the strawberry sauce)25 g

1. 1

   Butter a 23 cm loose-bottomed tin and line it with baking parchment. Seal the biscuits in a plastic bag and bash them into crumbs with a rolling pin, then tip into a bowl, pour in the melted butter and mix until every crumb is coated. Press the mixture firmly into the base of the tin in an even layer and chill for 1 hr to firm up.

2. 2

   Halve the vanilla pod lengthways, keeping the tip joined. Hold the tip and scrape out the seeds with the back of a knife.

3. 3

   Using an electric mixer, whip the double cream until it just starts to hold soft peaks. In another bowl, beat together the cheese, vanilla seeds and icing sugar for 2 mins until smooth; it will loosen first, then thicken again. Fold the whipped cream into the cheese mixture. It is ready when it holds its shape on an upturned spoon, so whisk a little longer if it is too loose.

4. 4

   Spoon the filling onto the biscuit base, working from the edges inwards and avoiding air pockets, then smooth the top with the back of a spoon or a spatula. Chill overnight to set.

5. 5

   Take the cheesecake out of the fridge about 30 mins before serving so it can come up to room temperature. Stand the tin on a can and slide the sides down to release it, then move the cake to a plate and peel away the lining paper and base. Whizz half of the strawberries to a purée in a blender along with the 25 g icing sugar and 1 tsp of water, then sieve. Pile the rest of the strawberries on top and spoon the purée over.