No-Bake Strawberry Cheesecake

Ingredients: 

Base:

Quantities depend on your personal tastes.  We like a strong biscuit/topping ratio. Others may wish to use half as much.

• 250g biscuits (here in France I use 'sablé' biscuits, which are somewhere between a digestive and a malted milk, but not potentially soggy as Rich Tea)


• 170g butter


• 80g caster sugar

This is my version of a biscuit base, that was inspired by a friend posting this video.

Topping:

• 225g cream cheese (Philadelphia or similar)


• 100g crème fraîche


• 85g caster sugar


• 2 tablespoons of lemon juice


• About a dozen good-sized fresh strawberries

Instructions: 

For the base:

Pop the biscuits in a food processor and chop until your preferred consistency. We like ours medium-coarse.

Melt the butter and mix into the biscuit crumbs and sugar.

Press into the base of a dish or lined tin.  These days I use a lot of silicone moulds, which make for easy removal when the dessert has set.

Place in the fridge until needed.

 

For the topping:

If using whipping cream, this will need to be whipped separately.  If using crème fraîche, no preparation is required.

Mix together thoroughly the cheese, sugar and lemon juice.

Fold in the cream and whip until well blended.

Spread the topping evenly over the base. Slice the strawberries and arrange on top.

Freeze for at least an hour.

Remove from freezer 45 mins before serving.