Ingredients

225g

digestive biscuits

30g

walnuts (or nuts of choice)

100g

butter, melted

1 tsp

ground cinnamon

300ml

double cream

330g

full fat cream cheese

300g

white chocolate

1 tsp

vanilla extract

2 tsp

tonka bean, finely grated (plus extra for serving)

250g

strawberries, sliced

1 tbsp

icing sugar

A smooth, indulgent cheesecake flavoured with tonka bean and vanilla and topped with seasonal fruits.

Recipe created by Finding Thyme

Method

Line an 18cm-20cm springform tin with greaseproof paper.
Whizz the nuts and biscuits in a food processor into crumbs. Add the melted butter and combine. Press into the base of the tin and chill for 1-2 hours until firm.
Remove the cream and cream cheese from the fridge so that they start to come up to room temperature.
Melt the white chocolate very gently in either the microwave or in a glass bowl over a pan of simmering water. Leave to cool slightly.
Place the cream cheese, double cream and vanilla extract in a bowl and whisk together. Stir in the grated tonka bean.
Carefully stir in the melted white chocolate until fully combined and smooth.
Pour over the biscuit base and chill for at least 4 hours or overnight.
Half an hour before serving, mix the sliced strawberries in a bowl with the icing sugar to macerate.
When ready to serve, remove the cheesecake from the tin and arrange the strawberries on top of the cheesecake. Top with any sweet strawberry juice and a fine grating of tonka bean and serve in slices.