250g digestive biscuits
100g butter, melted
1 vanilla pod
600g soft cheese
100g icing sugar
284ml double cream
For the Topping
400g strawberries (halved)
25g icing sugar
Butter and line a 23cm loose bottomed baking tin with greaseproof paper. Place 250g digestive biscuits into a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over 100g melted butter. Mix thoroughly until the crumbs are completed coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1hr to set firmly.
Remove the vanilla seeds from 1 pod, slice the vanilla pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a knife.
Place 600g soft cheese, 100g icing sugar and the vanilla seeds into a bowl, beat with an electric mixer until smooth. Tip in 284ml of double cream and continue beating until the mixture is completely combined. Spoon the mixture onto the biscuit base, working from the edges inwards and making sure that there is no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon and leave to set in the fridge overnight.
Remove from the fridge and the mould and leave the cheesecake to reach room temperature for around 30 minutes before serving.
Puree half of the strawberries in a blender or food processor with 25g icing sugar and 1 tsp water then sieve. Place the remaining strawberries onto the cheesecake and pour over the puree.