No Bake Vanilla and Strawberry Cheesecake

1. Line a 23cm loose-bottomed tin with baking parchment. Put the digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer.

2. Slice a handful of strawberries and place around the edge of the tin. Chill in the fridge for 1 hr to set firmly.

3. To make the filling, place the soft cheese, icing sugar and vanilla extract in a bowl, then beat with an electric mixer until smooth. Tip in the double cream and continue beating until the mixture is completely combined.

4. Now spoon it onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge.

5. Bring the cheesecake to room temperature about 30 mins before serving. To un-mould, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Garnish with strawberry halves and a crushed Flake.

6. Slice and serve