Serving Love one slice at a time ♥️

I put mine in a very large spring cake tin, which means the cheesecake and base are the same thickness ( i don’t like a thick cheesecake). You could use a smaller tin or double the ingredients if you want a deeper filling!! Ingredients: One pack of lotus biscuits 100 gms of butter 400 gms of cream cheese 80 gms of icing sugar 1tsp Vanilla essence (I use a paste) 200 mls Double cream Punnet of strawberries Some white chocolate ( I used large milky buttons as they’re easier to chop) Method: For the base; crush the lotus biscuits in a bowl, either in a blender or strong food bag using a rolling pin to crush the biscuits. Melt the butter ( saucepan or microwave) then add to the biscuits… stir well. Tip into your spring based cake tin. Spread evenly and press firmly down ( I tend to use the back of a metal spoon). Place the tin into the fridge to chill the biscuit base. In a bowl, mix the cream cheese, icing sugar and vanilla flavouring. In a separate bowl, whip the double cream until thickened ( it should almost be the same consistency of cream cheese) Add the whipped double cream to the cream cheese mixture you prepared earlier. Chop around five large strawberries into small pieces The same with the white chocolate. You can adapt the quantity of strawberries and chocolate to your taste. Add these to the mixture and stir well. Remove the base from the fridge. Tip the mixture onto the base and spread to the edges ( it doesn’t need to be smooth) Place back into the fridge and chill for an hour. Decorate with strawberries and shavings or chopped white chocolate!! Serve with love ♥️