- 350 g digestive biscuits
- 20 g dark brown sugar
- 40 g butter, melted
- 660 g cream cheese
- 160 g caster sugar
- 23 g plain flour
- 4 eggs
- 340 g double cream
- 4 strawberry jam
Break up your biscuits, then blend them to a fine crumb. Mix the blended biscuits with the dark brown sugar and melted butter until they are combined evenly.
Pour the biscuit mix into a spring-form tin which has been lined, with the greaseproof paper coming over the top by a couple of inches. Lightly press down the biscuit mix with the back of your hand.
Place the cream cheese, the caster sugar and the flour into an electric mixer and mix slowly. You don't want to add to much air at this stage as it will make it collapse when it comes out of the oven.
Add the eggs one at a time to the cheese mixture, making sure you mix well after each egg to stop it separating. After all the eggs have been added, add the cream and mix for 30-45 seconds.
Remove the bowl from the electric mixer and fold in half a punnet of chopped strawberries and half the jam.
Pour the mixture over a spatula onto the biscuit base. Smooth the top, then pipe the rest of the jam in lines over the cake and feather with a knife.
Bake for an hour and a quarter at 140 degrees Celsius. It might seem a bit wobbly when it comes out of the oven, but it will firm up overnight in the fridge.
Remove from the tin and peel off the greaseproof paper. Slide onto a cake stand and decorate with strawberries or chocolate.