Ingredients:
For the base:
200g digestive biscuits
100g unsalted butter, melted

For the filling:
3 sheets of leaf gelatine
142ml carton single cream
300g full-fat soft cheese
100g golden caster sugar
Finely grated zest of 1 lemon
3tbsp lemon juice
300g strawberries, hulled and chopped, plus a few extra to decorate (keep leaves on a few)
142ml carton double cream

Method:
1. Seal the biscuits in a plastic bag and crush them to fine crumbs with a rolling pin or whiz them in a food blender. Melt the butter in a saucepan then add the crumbs and mix well so the crumbs are soaked. Tip the mixture into a loose-bottomed 24cm round cake tin, at least 5cm deep, and press down with the back of a metal spoon to make an even layer over the bottom of the tin. Chill in the fridge while you make the filling.

2. Submerge the gelatine leaves in a dish of cold water and leave to soak and soften for 5 minutes. Pour the single cream into a pan and bring just to the boil, then take off the heat. Take the gelatine leaves out of the water, give them a good squeeze to get rid of excess water, and stir one by one into the cream (they will dissolve instantly). Leave to cool for a few minutes.

3. Beat the cheese in a bowl with the sugar, lemon zest and juice until smooth and creamy. Mix in the cream and gelatine mixture and the chopped strawberries.

4. In another bowl, lightly whip the double cream so it falls in soft peaks, then fold it into the strawberry mixture. Pour into the cake tin and smooth down lightly. Chill for at least 21⁄2 hours until set (the cheesecake can be made a day ahead).

5. To serve, run a knife between the cheesecake and the tin to loosen it, remove it from the tin, then take it off its base and put it on a serving plate.

6. To decorate, save a few whole strawberries with the leaves still on, halve the others lengthways, then pile them in the middle. Or dip some strawberries in chocolate, or buy/make some