Strawberry Cheesecake

INGREDIENTS

For the Base

• 1 Pack Simply Better Normandy Butter Vanilla Sable Biscuits
• 60g Simply Better Abernethy Sea Salted Butter, melted

For The Cheesecake Filling

• 3 Tubs Simply Better Irish Original Cream Cheese
• 180g Simply Better Greek Yogurt (10% Fat)
• 200g Caster Sugar
• 3 Simply Better Irish Free Range Corn Fed Large Eggs
• 1 Tsp Vanilla Extract

For the Topping

• 1 Bag of Simply Better Frozen Irish Strawberries
• 1 Pack Simply Better Irish King Strawberries, sliced
• 3 Tbsp Water
• 3 Tbsp Sugar
• 1 Tbsp Cornflour

METHOD

1. Preheat the oven to 180°C Fan (350°F).
2. Combine the frozen strawberries, water, sugar and cornflour in a saucepan and bring to the boil, reduce the heat then simmer for 5–10 minutes until the strawberries are soft, then hand blend and simmer again for a further 10 minutes until reduced and thickened. Allow to cool before you stir in the fresh strawberries.
3. Blitz the biscuits until you achieve fine breadcrumbs and mix through the melted butter.
4. Line a spring form tin with baking parchment so that it is coming up the sides. Tip the biscuit into the base and spread out with the back of a spoon. Bake in the preheated oven for 8 minutes. Remove and allow to cool.
5. Reduce the temperature of the oven to 160°C.
6. Mix all the cheesecake filling ingredients until well combined. Pour over the cooled base and bake at 160°C for 45–50 minutes, it should have a slight jiggle in the centre. Turn off the oven and allow it to sit for another 10–15 minutes before removing. Set in the fridge overnight.
7. Top with the strawberries before serving.