1. Line a cake tin with cling film. Place the biscuits into a freezer bag and lay flat, then, using a rolling pin, bash the biscuits into fine crumbs. I prefer not to use a food processor for this as the crumb is too fine that way.
2. Heat the butter in the microwave, check and mix every 10 seconds until it is completely melted. Then. Pour the butter into the biscuit crumb mix before pressing the mixture into the cake tin. If you are doing individual cheesecakes to be served in the pots there is no need to line the pots.
3. Place the base of the cheesecake in the fridge while you make the topping. Ideally the base will need around an hour to set.
4. For the topping add the double cream and the Philadelphia cheese to a large bowl (and the pink
colouring if you are using it), whisk the mixture until it is stiff and difficult to whisk anymore, this will take about 10 minutes. Finely chop the majority of the strawberries and white chocolate and mix that into the cream mixture before spreading on top of the base.
5. Leave the cheesecake to set for around an hour before using the remaining strawberries, white
chocolate & marshmallows for decoration and then leave the whole cake to set in the fridge for at least 4 hours.
Tips – The strawberries will give the cheesecake a soft pink colour, for a brighter pink colour add a dash of pink food colouring when you are mixing the cream & Philadelphia. This cheesecake is really good if you swap the strawberries with blueberries. This mix will provide enough for 1 large cheesecake or 12 mini cheesecakes.
