No-Bake Strawberry Cheesecake

1Prepare the base by mixing the crushed biscuits, melted butter, and sugar in a bowl until the mixture resembles wet sand.

2Press the biscuit mixture firmly into the bottom of a 20cm springform tin using the back of a spoon, then refrigerate for 30 minutes to set.

3In a large mixing bowl, beat the softened cream cheese, icing sugar (100 g), vanilla extract (1 tsp), and lemon juice (1 tbsp) together until smooth and creamy.

4In a separate bowl, whip the chilled double cream until it forms stiff peaks.

5Gently fold the whipped cream into the cream cheese mixture using a spatula until fully combined and airy, taking care not to deflate the air.

6Spoon the filling over the chilled biscuit base, smoothing the top with an offset spatula, and refrigerate for at least 6 hours or overnight.

7Before serving, warm the strawberry jam (2 tbsp) and water (1 tsp) in a small saucepan over low heat until liquid, then toss with the fresh sliced strawberries.

8Arrange the glazed strawberries over the top of the cheesecake and release it from the springform tin to serve.