I made this for my sister's birthday and it went down verrry well! I was actually really worried about the amount of soft cheese I put in thinking it was going to taste like a proper cheese fest..but it didn't! It was delish!

To make this you need a cake tin with a loose bottom, otherwise you won't be able to get the cheesecake out! I also put a bit of grease proof paper on the bottom of the tin so I could get it off the base easier. It would also be beneficial to have an electric mixer, I used a hand held one otherwise your arm is gona ache a lot when mixing things together!

You will need:
250g (8oz) digestive biscuits
150g (5oz) butter, melted
1 vanilla pod (vanilla extract will do)
600g ( 12oz) soft cheese (full fat!)
100g (3oz) icing sugar
284ml double cream

For the topping:
400g (14oz) strawberries
25g (1oz) icing sugar
1tbsp water

1) Put the digestive biscuits into a food bag and bash into crumbs with a rolling pin. Transfer the crumbs into a bowl and pour over the melted butter. Mix it until all the crumbs are well covered. Line the bottom of the cake tin with some grease proof paper and then tip in the crumbs. Press the crumbs down firmly so that they are well stuck together and the surface is even. Put this in the fridge for 1 hour.

2) Place all of the soft cheese, the icing sugar and the vanilla seeds (3-4 caps of vanilla extract) into a bowl and beat with an electric mixer. Once all combined pour in the cream and beat until all the ingredients are combined and the mixture is firm.

3) Carefully spoon the mixture onto the base from the edge working inwards. Make sure there are no air bubbles. Smooth the top of the cheesecake with the back of a spoon and put in the fridge to set over night. If you don't have time over night then at least 4-5 hours should do it as long as the mixture is already fairly firm (which it should be).

4) The topping should not be made until the next day to prevent the strawberries going soft or preventing the top of the cheesecake from setting properly. To make the topping take 200g of the strawberries and half them. Then put them in a deep bowl or jug, add in the icing sugar and water and then mix with an electric mixer to make a puree.

5) Arrange the rest of the strawberries however you want on the cake and then pour over the puree however you would like it. Put it back in the fridge until 30 mins before serving.

6) Take the cheesecake out of the fridge and leave it for 30 mins to get it up to room temperature, this makes it easier to slide the cake out of the tin. Get a tall glass (pint glass) and place the cake tin on top. Slowly and carefully pull down the cake tin to remove the cake. If you can, use a fish slice or large spatula to take the cake off the metal base. If the cake won't come off the base, just leave it and serve it with the base on..no one would know!  

Enjoy!