Philidelphia Cheesecake

step 1

Preheat the oven to 180°C, gas mark 4. Grease and line the base and sides of a 23cm springform cake tin. Put the biscuits and almonds in a bag and bash to crumbs with a rolling pin. Mix with the melted butter. Press into the tin with the back of a spoon. Bake for 5 minutes. Lightly beat the egg white, brush over the base and bake for 2 minutes more. Set aside

step 2

Reduce the oven to 140°C, gas mark 1; put a roasting tin half-filled with water into the bottom of the oven. In a large bowl, briefly whisk the Philadelphia, sugar, vanilla and flour together with electric beaters until smooth, add the cream and mix to combine. Slowly beat in the 4 whole eggs, then the 2 yolks, lemon juice and a pinch of salt. Pour into the tin, bake for 1 hour 20 minutes until set with a gentle wobble in the middle. Turn off the oven; leave the cheesecake inside to cool to room temperature then chill overnight

step 3

Simmer the strawberries, sugar and 2tbsp water over medium heat for 5 - 8 minutes until sugar has dissolved and berries have softened. Lift the berries out and set aside; bubble the sauce for a minute to thicken. Leave to cool. To finish, arrange strawberries over the cheesecake and glaze with syrup

ingredients

BASE - 60g unsalted butter, melted - 200g oat biscuits (such as hobnobs) - 20g toasted flaked almonds - 1 egg white (from the filling) - FILLING - 840g Philadelphia Full Fat Soft Cheese - 200g caster sugar - 1 tsp vanilla bean paste - 2 tbsp plain flour - 150ml soured cream - 6 eggs, 2 separated - 2 tbsp lemon juice - TOPPING - 600g strawberries - 3 tbsp caster sugar