Strawberry and Hazelnut Cheesecake
You can use shortbread biscuits and ground almonds for the base if you wish.
Serves 8
Hazelnut biscuits - 150g (5 oz), crushed
Ground hazelnuts - 50g (2 oz)
Butter - 75g (3 oz), melted
Double cream - 300 ml (10 fl oz)
Strawberries - 350g (12 oz), puréed
Curd cheese - 350g (12 oz)
Caster sugar - 75g (3 oz)
Powdered gelatine - 2 tbsp, in 4 tbsp hot water
Strawberries - to decorate
METHOD:
Mix the biscuits, hazelnuts and butter together. Press over the base of a buttered 21 cm (8½ inch) spring form cake tin.
Whip half the cream until thickened. Fold in the puréed strawberries, cheese, sugar and gelatine. Chill until it begins to thicken, then pour into the tin.
Whip the remaining cream. Remove the cheesecake from the tin when set, decorate with cream and strawberries.