10 Servings
Prep Time:25 min Total Time:2 hr 25 min 
Ingredients
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Method
1
Line the base of a 20 cm loose bottomed cake tin with parchment paper.
2
Stir the shortbread biscuit crumbs into the melted butter until the mixture resembles damp sand.
3
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.
4
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.
5
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.
6
Carefully remove the cheesecake from the tin and place on a serving plate.
7
Decorate the top with sliced strawberries and serve.
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