I bought some strawberries at the weekend and really wanted some cheesecake (it's the base that gets me... every time!). I don't have any individual loose-bottomed tins and as there's only 2 of us, making a whole cheesecake is dangerous i.e. we will eat it all, so I compromised and made them in bowls.
Summery Strawberry Cheesecake
7 Digestive Biscuits
1 punnet Strawberries
1/2 tub Philadelphia Extra Light
Put the biscuits into a ziplock bag & beat the crap out of them with a rolling pin, until they're a smooth rubble (you can use a blender but beating things up is far more fun).
Melt the butter in a small pot, add the crushed biscuits and mix well. Place into the base of two bowls and chill.
Mix the Philadelphia and cream using an electric beater, until well combined & thick,
Wash and hull the strawberries, reserving 4 for garnish. Puree the remainder (I used a stick blender) and fold into the cheese.
Pour over the biscuit base and refrigerate for at least 3 hours. Top with the reserved strawberries and serve.
Side view of the cheesecake
I used the last few drops of the puree on top... waste not, want not!
The finished dessert