How to make our Cheesecake
200g digestive biscuits
75g unsalted butter
400g full-fat cream cheese at room temperature
300g mascarpone at room temperature
200g icing sugar sifted
1 tsp vanilla extract
1 jar of Greka Strawberry Spoon Sweet
Place the digestive biscuits into a sealable freezer bag. Push all the air out and seal the bag. Crush the biscuits with a rolling pin.
Melt the butter in a large saucepan. Tip the biscuit crumbs into the butter and mix well until thoroughly combined.
Press the buttery crumbs into the bottom of a 23cm springform or loose-bottomed tin. Chill in the fridge while you make the topping.
Combine the cream cheese and mascarpone in a large mixing bowl. Using an electric handheld mixer, blend the cheeses together until light and fluffy.
Add the icing sugar a little at a time and blend to incorporate. Finally, mix in the vanilla extract. The mixture should be very light and fluffy.
Take the tin out the fridge.
Spread the cream cheese mixture over the biscuit base and smooth the top with a palette knife or spatula.
Cover with cling film and chill in the fridge for at least four hours.
When ready to serve, decorate with the Greka Strawberry Spoon Sweet.