INGREDIENTS

For the crust:
1 x 200g packet digestive biscuits
60g butter,melted

For the cheesecake:
500g cream cheese
3 eggs
200g castor sugar
3 tablespoon flour
250g crème fraiche ( take 2 tablespoon out and leave aside for topping)
1 teaspoon vanilla essence
1 tub of strawberries for topping
Fresh cream for topping
icing sugar
extra icing sugar for dusting

METHOD

For the crust:

Preheat oven to 180°C
Crush biscuits in food processor and mix with melted butter
Line a base of 22cm spring form cake tin with baking paper
Place the biscuit mixture in the tin and press down evenly with a spoon and bake for 10min

For the cheesecake:
Mix together cream cheese, eggs, sugar, flour, crème fraiche and vanilla essence in a bowl and blend well
Pour over the baked base and bake for 15min at 180°C then turn the oven down to 140°C and bake for a further 50min
Turn the oven off and allow cheesecake to cool inside completely
Refrigerate the cake for atleast 2hrs before you take it out of the tin.

For topping:
Beat fresh cream, leftover crème fraiche and icing sugar until it becomes more creamy
Wash strawberries and cut them for decorating, dust icing sugar, serve and enjoy!