Deep Strawberry Cheesecake

Ingredients

• 100 g butter melted
• 13  digestive biscuits crumbs (graham crackers)
• 300 ml double cream 
• 500 g mascarpone cheese 
• 3  sprinkles 
• 600 g strawberries 
• 6 tbsp caster sugar 
• 1 tsp vanilla extract 

Equipment

• bowl
• cake form
• rolling pin

Directions

1. Crush the biscuits in a bowl with the end of a rolling pin until they are fine crumbs, then mix in the melted butter.
2. Pour the mix into a 20cm loose bottomed cake tin and press down firmly. Pop into the fridge until you need it.
3. Whip up the mascarpone and double cream until thick.
4. Whizz the strawberries up with the sugar and vanilla, until smooth.
5. Fold the strawberry mix into the cream until well combined, then pour over the biscuit base and return to the fridge for a good hour.
6. Top the cheesecake with a few reserved strawberries and sprinkles.note: although the cheesecake was delicious, it was quite soft set. Next time I make it I will add some veggie style gelatin for a firmer set, but you could cut down on the amount of strawberries added instead.