INGREDIENTS

Yields  8

• 400g strawberries, hulled
• 150g caster sugar
• 100g digestive biscuits, crushed
• 50g unsalted butter, melted
• 500g mascarpone
• 300ml fresh vanilla custard
• 1 tsp vanilla extract
• Thick cream, whipped, to serve

Directions for the Strawberry cheesecake semifreddo

1. Step 1Place 250g of the strawberries and 100g of the sugar in a food processor and process until smooth. Set aside.
2. Step 2Combine biscuits and butter. Press into base of a 23cm spring-form pan. Refrigerate for 15 minutes to chill.
3. Step 3Place mascarpone, custard, vanilla and remaining sugar in a food processor. Process until smooth. Pour over the biscuit base. Drizzle with strawberry sauce, then use a skewer to swirl it through. Freeze for at least 2 hours. Transfer to fridge 30 minutes before serving.
4. Step 4Slice the cheesecake semifreddo and serve with cream, garnished with the remaining strawberries.

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