The Best Strawberry Cheesecake

Makes 16 Pieces Crust 7 oz digestive or chocolate cookies ½ cup melted butter ½ teaspoon ground cinnamon Filling 21 oz cream cheese 1 cup sugar 3 eggs 1 tablespoon grated lime peel 2 teaspoons vanilla sugar 7 oz crème fraîche

Topping 7 oz crème fraîche 2 tablespoons sugar 2 teaspoons lime juice Strawberry Compote ¾ cups strawberry jam 2 tablespoons water 7 oz small fresh strawberries, sliced

Preheat oven to 350F. Crush the cookies and mix with the melted butter and cinnamon. Press the mixture into the bottom of a greased spring-form pan, around 9” in diameter. Put the pan into the refrigerator while you make the filling. Using an electric beater, beat the cream cheese for around 1 minute. Beat in the sugar. Add the eggs, beating between each. Then mix in the lime peel, vanilla sugar, and crème fraîche. Pour the mixture into the spring-form pan and bake in the oven for around 45 minutes.

Turn the heat off. Crack open the oven door and let the cake continue to bake in the warmth for around an hour. For the topping, mix all the ingredients together. Spread the topping over the cheesecake. Cover the pan with cling film and let the cake set in the fridge for at least 4 hours. Meanwhile, prepare the compote. Mix the jam and water in a small pot, and let simmer on low heat for 5 minutes, or until the jam becomes runnier. Pass the mixture through a sieve and let cool. Sprinkle the compote over the cheesecake and decorate with sliced strawberries.