Serves 8 people
225g crushed digestive biscuits
75g melted butter
450g cream cheese
1teaspoo vanilla essence
125g Crème Fraiche
400g strawberries – hulled and halved
3tbs redcurrant jelly
Preheat oven to 170c / 325F / gas mark 3
Mix the crushed digestive biscuits and butter together until thoroughly blended and then press into a 25cm spring form cake tin. Bake in the oven for 10 minutes.
Using a large bowl, beat the cream cheese until soft and then beat in the vanilla essence & eggs until well blended. Add the sugar and crème fraiche and continue to beat until well mixed.
Spoon the filling onto the base. Put back into the oven at the same temperature & bake for approx 25 – 30 minutes.
Cool and chill for 2 hours before removing the cake from the tin.
Place the redcurrant jelly in a small pan with 2 teaspoons of water. Heat the mixture stirring until it dissolves. Brush half of it over the top of the cheesecake.
Place the fresh strawberries on the top. Reheat the redcurrant glaze and brush the remainder over the strawberries.
Place in the fridge until ready to serve.