Strawberry cheesecake crunchies

• butter↗40g g
• double cream↗125ml ml
• golden caster sugar↗100g g
• flaked almonds↗25g g
• shelled pistachio↗25g g

  chopped

• plain flour↗50g g
• packet full fat soft cheese↗200g g
• can sweetened condensed milk milk↗397g g
• grated zest of 2 lemons

  and 8 tbsp juice

• carton double cream↗142ml ml

  lightly whipped

• strawberries↗450g g
• 2 tbsp golden caster sugar↗ tbsp
• 2 tbsp redcurrant jelly↗ tbsp

Step-by-step instructions

1. 1

   Preheat oven to 180C/gas 4/fan 160C. Line a baking sheet with non-stick parchment. Slowly bring the butter, cream and sugar to the boil, stirring. Take off the heat and stir in the nuts and flour. Spread half the mixture in a 20cm round on the baking sheet. Bake for 10-12 minutes until lightly browned. Cool for 2 minutes on the sheet and then transfer to a rack to go brittle and crispy. Repeat with the other half.

2. 2

   Beat the cheese until softened, and then gradually beat in the milk, lemon and lightly whipped cream. Chill for 2-4 hours until softly set.

3. 3

   Squash four strawberries through a sieve into a pan. Add the sugar and redcurrant jelly and heat gently, stirring to dissolve. Boil for 2-3 minutes to make a syrup, then cool.

4. 4

   Slice the remaining strawberries. Break the biscuit into shards. Layer the cheese mixture, strawberries, syrup and biscuit in glasses, reserving a few pieces. Chill (up to 2 hours ahead). To serve, top with the remaining biscuit.