RECIPE

Strawberry cheesecake

(yields 10 portions)

Ingredients

200g digestive biscuits, crushed

100g unsalted butter, melted

397g can of Carnation condensed milk

300g full fat soft cream

Juice of two lemons

400g punnet of fresh strawberries

4tsp strawberry jam, preferably homemade or strawberry sauce

20cm/eight-inch loose-bottomed cake tin

Method

1. Crush the digestive biscuits using a rolling pin inside a plastic bag and then place the crumbs into a bowl.

Gently melt the butter and mix together with the crumbs.

Spoon out the mixture evenly into the tin and press down firmly.

Chill for 10 minutes to set.

2. Pour the condensed milk into a large mixing bowl, add the soft cheese and whisk together well for around two minutes.

Stir in the lemon juice (watch it thicken!) then scoop on top of the crushed biscuits. Evenly spread the mixture out.

Chill for a good two hours before adding the strawberry topping.

3. To serve your cheesecake, take the cheesecake out of the tin and place onto one of your best plate or cake stand.

Cut the strawberries in half and mix with the strawberry jam or sauce.

Spoon the jammy berries onto the cheesecake and serve at once.

Baker Mike's Hot Tips

* For the best results always put the strawberries on just at the last minute before serving.

* The base without the filling can be chilled overnight if you prefer.

* Run a knife around the sides before turning your cheesecake out.

* For a lighter version try using low-fat cheese and low sugar condensed milk.

* Use any of your favourite fruits for topping.

* A Victoria sponge tin will work if you line it with grease-proof paper.