Chubby Berry


  • 250g digestive biscuits
  • 100g butter, melted
  • 1 vanilla pod
  • 600g cream cheese
  • 100g icing sugar
  • 285ml double cream
  • 300g strawberries





  1. Line a 23cm springform tin with baking parchment. Crush the digestive biscuits into crumbs
  2. Coat the crumbs in the melted butter until completely covered. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hour to set
  3. Puree the strawberries until most of the juice has evaporated and you are left with a thick consistency. Remove the vanilla seeds from its pod
  4. Cream the cream cheese, icing sugar and vanilla pods until smooth. Add the double cream and strawberry puree and continue beating until the mixture is completely combined
  5. Spoon the cream mixture onto the biscuit base, working from the edges inwards and making sure there are no air bubbles
  6. Smooth the top of the cheesecake and leave to set in the fridge overnight




mhv xLove J

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