No-bake vanilla and strawberry cheesecake

Ingredients

• 250 g digestive biscuits
• 100 g unsalted butter
• 1 vanilla pod
• 600 g cream cheese
• 100 g icing sugar
• 284 ml double cream
• 400 g strawberries, washed, hulled and halved
• 25 g icing sugar
• 1 teaspoon water

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Preparation

• Place the ring from a 20 cm round springform tin on the plate you'll server the cheesecake from.
• Wrap the ring in either clingfilm or greaseproof paper to ensure that you can free the cheesecake easily.
• Break the biscuits into crumbs either in a food processor or with the bag and rolling pin method.
• If using the food processor method add the butter to the crumbs and pulse it until the butter is distributed. If using the bag method, melt the butter and stir in.
• Use the crumbs to line the base of the cheesecake. Refrigerate while making the cheesecake. Slice the vanilla pod in half and remove the seeds. Place seeds in a bowl along with the cream cheese and icing sugar and beat until smooth and well combined.
• Spoon over the biscuit base and level. Leave to set overnight in the refrigerator. To make the topping puree half the strawberries along with the icing sugar and water. Sieve this mixture to remove the seeds.
• Add the remaining halved strawberries to the top of the cheesecake and, when ready to serve, pour over the coulis/puree. Remove the cheesecake from the fridge about 30 minutes before you wish to serve and remove the ring from the edge. Bask in the glory of the wonderful thing you have created. Eat.