45 minutes


  • 200g of hobnob biscuits, or digestives
  • 75g of unsalted butter
  • 300g of cream cheese
  • 300g of mascarpone
  • 300g of double cream
  • 125g of sugar
  • 1/2 vanilla pod, seeds scraped
  • 1 lemon, zested
  • 400g of strawberries, washed and hulled
  • 1 tbsp of sugar


Place the biscuits into a food processor and blitz to an even crumb, then stir in the melted butter (you can also place them in a plastic bag and bash them up with a rolling pin)
Line an 18cm springform cake tin with greaseproof paper, then pour in the crumb and press down firmly to create a flat, even base. Place in the fridge to set
In a stand mixer with a paddle attachment, beat the cream cheese, mascarpone and sugar together until smooth and fluffy (you can also do this by hand in a mixing bowl). Fold in the lemon zest
In a separate bowl, whisk the cream to soft peaks and fold in the vanilla seeds
Gently fold the cream into the cheese mixture until thoroughly combined. Be careful not to over-mix to ensure a light and fluffy cheesecake
Once the base has set, add the cheese mixture and flatten out so you have a nice even surface. Place in the fridge to set for at least 4 hours, or ideally overnight
Slice the strawberries into 3–5mm slices and toss with the sugar. This will slightly macerate the strawberries, giving them a glossier appearance and juicier texture
Once everything is set and chilled, carefully remove the cheesecake from the cake tin. Arrange the strawberry slices in a spiral, or however you desire