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Strawberry shortbread cheesecake
, crushed into fine crumbs
, washed, hulled and sliced
Line the base of a 20 cm loose bottomed cake tin with parchment paper.
Stir the shortbread biscuit crumbs into the melted butter until the mixture resembles damp sand.
Transfer the crumb mixture into the lined cake tin and press evenly into the base using the back of a metal spoon. Place in the fridge to chill for at least one hour.
To make the filling, beat the cream cheese together with the icing sugar, lemon juice and vanilla extract. Add the cream and stir together until smooth.
Transfer the filling into the cake tin and smooth the top with a spatula. Place in the fridge to set for at least one hour.
Carefully remove the cheesecake from the tin and place on a serving plate.
Decorate the top with sliced strawberries and serve.
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