Strawberry Cheesecake

Grease and line a 10" springform tin with butter and greaseproof paper.

Break up the digestive biscuits either by bashing with a rolling pin in a bag or with a food processor and transfer into a bowl. Melt the butter in a bowl in the microwave, add to the biscuit crumbs and mix well. Pour in the honey and mix. Tip into the springform tin and with a metal spoon smooth, press down and even out the crumb mixture. Put into the fridge for 30 mins to set.

While the base is setting, make the cheesecake filling. In a saucepan heat 225g strawberries, 100g sugar and 50ml water until just started boiling then reduce to a simmer. When the strawberries have softened and the liquid has reduced by half take off the heat and leave to completely cool. Mix in the lemon zest.

Preheat the oven to 160C. Tip the cream cheese into a large bowl and add the other 100g of caster sugar, mixing well. Add the egg a bit at a time whisking well after each addition until all is incorporation. Fold in the cooled strawberry syrup and pour the cheesecake filling onto the previously prepared biscuit base.

Fill a roasting tin with warm/hot water and place it on the bottom shelf of the oven, this will stop the cheesecake cracking. Place the cheesecake tin on the middle shelf of the oven and bake for approximately 35 mins, until the cheesecake is firm on top but has a slight wobble in the centre. Take out the oven at this point and let it cool until it gets to room temperature, then place it in the fridge to set for 1-2 hours.

Prepare the topping. Mix the Mascarpone with the icing sugar. Whisk the double cream until it forms soft peaks and fold into the mascarpone mixture. Arrange the strawberry halves on top whichever way you think makes it look pretty! Put in fridge to set overnight.