- 250g amaretti biscuits (I used half crushed butternut snaps, and half almond biscotti with some drops of almond essence)
- 100g melted butter
- 600g cream cheese at room temperature (I used two thirds Light Philly and one third real Philly)
- 100g icing sugar
- 1 tsp vanilla extract
- 300ml thick cream (the "dollop" kind)
- 400g strawberries, hulled and halved
- 2 tbsps icing sugar
- Juice of half a lemon
Grease a 23cm spring form tin and line base with baking paper. (I used a 26cm tin and it was fine.) Crush biscuits in food processor, add butter and pulse till it comes together. Use fingertips to press crumb mixture firmly into base of tin. Chill for at least an hour or until set. In a large bowl, beat cream cheese, icing sugar and vanilla with electric beater till smooth. Add cream, beat till combined. Spoon into tin, smooth the top. Refrigerate overnight.
Puree half the strawbs in the processor with the 2 tbsps icing sugar and the lemon juice. Arrange remaining strawberries on cake and serve with puree on the side.