Ingredients

• 150g/5¼oz crushed digestive biscuits
• 2 tbsp melted butter
• 2 tbsp caster sugar
• ½ tbsp freshly grated lemon zest
• very finely chopped
• 6 tbsp orange juice or juice from the strawberries
• 1 tbsp lemon juice
• 1 tbsp water
• 2 tsp cornflour
• dissolved in a little cold water or orange juice
• 100g/4oz caster sugar
• 1kg/2lb 3¼oz strawberries
• cleaned and sliced
• 2 sheets gelatine
• 1-2 tbsp of lemon juice
• 350g/12¼oz cream cheese
• 225g/8oz caster sugar
• 300g/10½oz thick Greek-style yoghurt
• 1 tbsp of vanilla extract
• whipped cream
• sprigs of mint

Directions

• For the biscuit layer
• mix all the biscuit ingredients together and reserve.
• For the strawberry layer
• place the lemon juice and water into a small saucepan and mix in the cornflour well.
• Bring to the boil and when the cornflour is dissolved
• mix in the sugar and the strawberries.
• Heat gently to dissolve the sugar. Remove from the heat
• and allow to cool and thicken.
• For the cheesecake mixture
• soften the gelatine in the lemon juice and a spoonful of water if needed
• for 3-5 minutes.
• Heat the mixture gently over a low heat in a small saucepan until the gelatine is completely dissolved.
• Meanwhile whisk the cream cheese and the sugar in a mixer or blender on medium speed.
• When the sugar is dissolved turn down the speed and add the yoghurt and the gelatine.
• When the mixture is blended together add the vanilla extract.
• To assemble
• place the biscuit layer into the base of six wine glasses
• add a good dollop of cheesecake mixture
• then add some strawberries. Chill the mixture for a few hours and top with whipped cream and a sprig of mint. Serve immediately.