This sweet cheesecake is sure to be a popular pudding at any dinner party.
2 x 227g Packs Fresh Strawberries
200g Digestive Biscuits
100g Unsalted Butter
40g Flaked Almonds
100g Caster Sugar
2 x Medium Eggs
½ tsp Vanilla Essence
150ml Soured Cream
2 x 200g Packs Plain Soft Cheese
50g Ground Almonds
Sunflower Oil for greasing
22cm Spring Clip Cake Tin
Pre-heat the oven to 180°C/350°F/Gas Mark 4.
Lightly grease the sides and base of the cake tin.
Break up the biscuits and put into a food processor.
Process until you have crumbs.
Melt the butter - add this to the biscuit crumbs and mix well.
Use to line the base and halfway up the sides of the cake tin.
Put in the fridge to chill for 10 minutes.
Wash and dry the strawberries.
Keep 4 back for decoration – remove the green leaves and finely chop the rest.
In a bowl mix the eggs, soft cheese, sour cream, caster sugar, ground almonds and vanilla essence.
Gently mix in the chopped strawberries.
Put the mixture into the cake tin.
Bake in the oven for 40 minutes until just set.
Remove and allow to cool.
Remove from the tin – decorate with remaining strawberries and serve.
