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As strawberries are just coming into season, we've revived this recipe today 
It's a bit of a 'taste it and see' recipe, but the stuff you need to start with is;
2 tubs of soft cheese (Full fat) - the bigger size of philadelphia
1 medium pot of double cream
some icing sugar
a large packet of digestives
butter
strawberries
a square lasagne type dish
Now, this is the hit & miss bit.. Crush up around 12oz of digestives and spread them around the bottom of the dish, if it doesn't look like there is enough depth, crush up another 4oz. When it looks right, melt half as much butter in a pan (ie if you use 12oz biscuits, you need 6oz butter) then mix in the digestives well, then press over the bottom of the dish and smooth. Put into fridge to set.
Scrape out all of the soft cheese into another bowl and beat (with an electric whisk for preference) until soft, then start gradually beating in the double cream til you've used about 2/3rds of it. Then taste the mixture. If you can still taste the cheese, just, and it's creamy enough, it's about right. If you prefer more cream, add more. When you think it's about right, add a heaped dessert spoon of icing sugar and beat. Taste. Add more icing sugar until it is as sweet as you want it (beating in between additions).
Pour/dollop the mixture on top of the digestive base, smooth, and return to the fridge. Hull & slice the strawberries, and lay out over the top of the cheesecake, sprinkle with icing or caster sugar, and return to the fridge until you can't resist it any longer...
It can take a few goes to get the quantities perfect for the dish you have available, but it's Never horrible
Some ginger biscuits can be substituted for some digestives to give a zingier base
It's a bit of a 'taste it and see' recipe, but the stuff you need to start with is;
2 tubs of soft cheese (Full fat) - the bigger size of philadelphia
1 medium pot of double cream
some icing sugar
a large packet of digestives
butter
strawberries
a square lasagne type dish
Now, this is the hit & miss bit.. Crush up around 12oz of digestives and spread them around the bottom of the dish, if it doesn't look like there is enough depth, crush up another 4oz. When it looks right, melt half as much butter in a pan (ie if you use 12oz biscuits, you need 6oz butter) then mix in the digestives well, then press over the bottom of the dish and smooth. Put into fridge to set.
Scrape out all of the soft cheese into another bowl and beat (with an electric whisk for preference) until soft, then start gradually beating in the double cream til you've used about 2/3rds of it. Then taste the mixture. If you can still taste the cheese, just, and it's creamy enough, it's about right. If you prefer more cream, add more. When you think it's about right, add a heaped dessert spoon of icing sugar and beat. Taste. Add more icing sugar until it is as sweet as you want it (beating in between additions).
Pour/dollop the mixture on top of the digestive base, smooth, and return to the fridge. Hull & slice the strawberries, and lay out over the top of the cheesecake, sprinkle with icing or caster sugar, and return to the fridge until you can't resist it any longer...
It can take a few goes to get the quantities perfect for the dish you have available, but it's Never horrible
Some ginger biscuits can be substituted for some digestives to give a zingier base
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