- 100g melted butter
- 150g crushed digestive biscuits
- 400g Asda Lighter Soft Cream Cheese
- 454g punnet Asda Fresh Strawberries, washed and hulled
- 200ml Asda Double Cream, thickly beaten
- 1 tsp vanilla extract
- 75g caster sugar
- ½ a lemon, juice of
Line a 20cm springform tin with a circle of greaseproof paper. Run a strip of greaseproof paper around the inside of the tin.
Mix the melted butter with the biscuit crumbs and press into the bottom of the prepared tin. Chill until needed.
Cut half the strawberries into slices or halves and arrange around the edge of the tin, so the cheesecake will look attractive when served.
In a large bowl, beat the cream cheese, sugar, vanilla extract and lemon juice until they reach a smooth consistency. Add the double cream (beaten) and combine well.
Pour a little of the filling mixture over the base, add a few more strawberries so you have a layer, and cover with the remaining filling. Cover with cling film and chill well.
Just before serving, prepare the remaining strawberries and use to decorate the top of the cheesecake. Remove the cheesecake from the tin.
Because this cheesecake does not contain gelatine, it will take a while to set - allow 4-5 hours or, ideally, leave overnight. Best served straight from the fridge.