- 200g of digestive biscuits
- 60g of butter
- 1 lemon
- 300g of medium-fat cream cheese
- 75g of caster sugar
- 150ml of double cream
- 1 punnet of strawberries (sliced or cut into quarters)
- 25g of icing sugar
- 1 lime
Put the biscuits into a food bag and then crush them into crumbs with a rolling pin.
Melt the butter in a pan over a low temperature, remove the pan from the heat and then add the biscuit crumbs, stirring with a wooden spoon until it has been completely mixed together.
Tip the mixture into a 20cm spring form cake tin, using the bottom of a glass to flatten.
Chill in the fridge for around 20 minutes.
Mix the cream cheese and sugar in a bowl and then whisk in the double cream.
Pour in the lemon juice and zest and whisk until creamy.
Make sure the biscuit base is properly chilled, then remove it from the fridge, pour the cream cheese mixture on top and spread evenly.
Put the cake in the fridge and chill for a couple of hours.
Cut the strawberries into quarters and put them in a bowl with icing sugar and a drizzle of lime juice.
Remove the cake from tin and decorate it with strawberries and lime zest.
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