Strawberry Prosecco Cheesecake

The day before making the cheesecake, wash, hull and chop the strawberries and place them in a bowl. Cover in Prosecco and leave to marinate overnight. 

Begin by preparing a 8” circular springform tin with baking paper.

In a food processor or a using a freezer bag and rolling pin, crush up the biscuits to a fine crumb. Mix in a bowl with the melted butter and pour into the tin, pressing down firmly. 

Place the tin into the fridge to chill whilst you make the filling.

Drain the strawberries that you have soaked overnight and dry them gently with some kitchen towelling. Keep aside 50g of the strawberries for the decoration. Blitz the remaining strawberries together in a food processor until they become a smooth puree. 

In a clean mixing bowl, whip together the cream cheese, icing sugar, pureed strawberries and vanilla extract.

Reduce the speed of the mixer and add in the whipping cream. Increase the speed once again, beating the mixture to a soft peak consistency.

Remove the tin from the fridge and spoon in the filling, using a spatula to smooth the top.

Place the mixture back in the fridge to set overnight.

To decorate, slice the remaining Prosecco soaked strawberries and crush the mini meringues into chunks. Place them on top of the cheesecake along with some fresh raspberries in a circular pattern.