Рожевий клубничний чизкейк

• печиво Дайджестив200g
• несолоне масло↗100g

  розтоплене

• лист желатину↗
• одинарний крем у пакеті↗142ml
• повножирний м'який сир↗300g
• золотий цукор↗100g
• дрібно натерта цедра половини лимона
• лимонний сік↗
• полуниця↗300g

  очищена та нарізана

• вершковий або подвійний крем у пакеті↗142ml
• білок середнього розміру1
• полуниці↗250g

  очищені та нарізані, плюс приблизно 200 г/8 oz додаткових для прикраси

• дрібно натерта цедра половини лимона
• лимонний сік↗
• золотий цукор↗

  або більше за смаком

Покрокова інструкція

1. 1

   Seal the biscuits in a plastic bag and crush them to fine crumbs with a rolling pin. Tip into a bowl and stir in the melted butter, mixing thoroughly so that all the crumbs are soaked. Now tip the mixture into a loose-bottomed 24cm round cake tin, at least 5cm deep, and press down with the back of a metal spoon to make an even layer over the bottom of the tin. Chill in the fridge while you make the filling.

2. 2

   Submerge the gelatine leaves in a dish of cold water, and leave to soak and soften for 5 minutes. Pour the single cream into a pan and bring just to the boil, then take off the heat. Take the gelatine leaves out of the water, give them a good squeeze to get rid of excess water, and stir one by one into the cream (they will dissolve instantly). Leave to cool for a few minutes.

3. 3

   Beat the cheese in a bowl with the sugar, lemon zest and juice until smooth and creamy. Mix in the cream and gelatine mixture and the chopped strawberries.

4. 4

   In another bowl, lightly whip the whipping or double cream so it falls in soft peaks, then fold it into the strawberry mixture. Whisk the egg white in a clean bowl until it forms stiff peaks, then fold gently into the cheese mixture. Pour into the cake tin and smooth down lightly. Chill for at least 21⁄2 hours until set.

5. 5

   To make the sauce, blitz all the ingredients in a food processor or blender. Taste and add more sugar if needed, then pour into a jug and keep in the fridge until you’re ready to serve. (Both cheesecake and sauce can be made a day ahead.)

6. 6

   To serve, run a knife between the cheesecake and the tin to loosen it, remove it from the tin, then take it off its base and put it on a serving plate. Halve the extra strawberries lengthways, pile them in the middle and serve with the jug of sauce.