Serves 16

Ingredients

• 3 leaves Dr Oetker fine-leaf gelatine
• 800g strawberries, hulled
• 6 tbsp icing sugar
• 50g caster sugar
• 1 x 200g pack ginger snaps
• 100g butter, melted
• 75g ready-chopped hazelnuts
• 2 x 300g packs full-fat cream cheese, at room temperature
• 150ml double cream

Method

1. Soak the gelatine leaves in water for 10 minutes.
2. Whiz 500g of the strawberries in a food processor with the icing sugar. Tip half the purée into a pan and bring to a simmer.
3. Squeeze the excess liquid out of the gelatine leaves and stir them into the hot purée to dissolve. Cool until barely warm.
4. In a pan, bring the caster sugar and 100ml water to a simmer, stirring until the sugar has dissolved.
5. Increase the heat and bubble for 5 minutes until syrupy; leave to cool.
6. Whiz the ginger snaps to crumbs in a food processor, then mix in a bowl with the butter and hazelnuts.
7. Press the mixture into the base of a 5cm-deep loose-bottomed 20 x 30cm tin.
8. In a bowl, mix the cream cheese to soften. In a separate bowl, whip the cream to soft peaks, then fold it into the cream cheese with both strawberry purées and 2 tablespoons of the sugar syrup. Whisk to combine.
9. Top the biscuit base evenly with the cream cheese mixture. Chill for at least 4 hours, ideally overnight.
10. Slice the remaining strawberries, toss them in the remaining sugar syrup and spoon over the cheesecake.

Tip

Make the cheesecake up to 2 days ahead; chill. Remove from the fridge 30 minutes before serving