Strawberries and cream Chambord cheesecake
- 100g digestive biscuits
- 30g unsalted butter, melted
- 200g full-fat soft cheese
- 150g fat-free fromage frais
- 1tbsp icing sugar
- 75ml Chambord liqueur
- 100g strawberries, hulled and chopped
Put the biscuits in a strong zip-seal bag and bash to fairly fine crumbs with a rolling pin.
Tip into a bowl and stir in the butter. Divide between 6 glasses; chill for 15 mins.
Mix the soft cheese with fromage frais and icing sugar until smooth. Add the Chambord liqueur.
Stir half of the strawberries through the cheese mixture.
Divide between the glasses, covering the biscuit. Top with the remaining strawberries and chill for 1 hr. Garnish with mint sprigs to serve.