Homemade strawberry cheesecake

Ingredients

• 150 g digestive biscuits, crushed
• 75 g butter, melted
• 500 g mascarpone
• 1 tsp vanilla extract
• 50 g icing sugar, sieved
• 300 ml double cream
• 300 g strawberries, chopped, plus extra to decorate

Method

1. Stir the biscuit crumbs and melted butter together. Press into the base of a loose-bottomed tin and chill for two hours.
2. Beat the mascarpone briefly to soften it, then mix in the vanilla and sifted icing sugar.
3. Whip the double cream to soft peaks. Fold it into the mascarpone mixture, followed by the chopped strawberries.
4. Spread over the chilled base and refrigerate for at least two hours. Decorate with the reserved strawberries before serving.