This strawberry cheesecake is an absolute doddle to make and will freeze well for up to 3 months. For the best results, cut the cheesecake into wedges while it is still slightly frozen in the middle.

Serves: 8-10
Preparation time: 35 minutes, plus chilling
Cooking time: 5 minutes

You’ll need:

for the topping
450g Sweet Eve Strawberries, hulled and halved
50g caster sugar
1 tbsp water

for the base
250g digestive biscuits, roughly broken
100g butter, melted

for the filling
397g can condensed milk
300g full fat soft cheese, such as Philadelphia
200ml double cream
finely grated zest 1 lemon

What to do:

Put your freezer setting onto Fast Freeze, or clear some space in the coldest part of your freezer, at least an hour before making the cheesecake.

Line a 23cm spring clip cake tin with a large piece of aluminium foil. Press down well into the base and sides of the tin and leave plenty of foil overhanging the edges.

To make the topping, place 200g of the strawberries in a saucepan with the sugar and 1 tbsp cold water. Cook gently for 5 minutes, stirring regularly until the strawberries are very soft. Remove from the heat, stir in the reserved strawberries and leave to cool.

To make the base, put the biscuits in a freezer bag and bash to crumbs with a rolling pin. Mix with the melted butter. Tip the buttered crumbs into the prepared tin and press firmly into the base to create an even layer. Put in the freezer for 20-30 minutes or until solid.

Just before the base is ready, make the filling. Use an electric whisk to beat the condensed milk, soft cheese and cream together until thickened – this should take around 5 minutes. Add the grated lemon zest and beat until the cheese mixture forms very stiff peaks.

Get the biscuit base from the freezer and pour the filling into the cake tin, using a palette knife to ensure you have an even layer of filling with a level top. Then, top with the cooled strawberry sauce.

Return the cheesecake to the freezer and freeze for 3 hours or until solid. (If you are not freezing the cheesecake, simply chill in the fridge for 3-4 hours before serving.)

Once the cheesecake is solid, remove the cheesecake from the freezer and remove from the tin in its foil. Cover with the overhanging foil and seal firmly to keep out as much air as possible. Wrap in a second layer of foil, pop into a large freezer bag, label and freeze for up to 3 months.

To serve, unwrap the cheesecake while frozen, removing all the foil, and put on a plate or cake stand. Thaw at room temperature for about 1 hour before serving. If leaving any longer, place in the fridge. Eat within a couple of days.

Submitted by www.sweetevestrawberry.co.uk