Ingredients

  • 10 Crushed Digestive Biscuits
  • 60g Kerrygold Salted Butter
  • 600g Reduced Fat Cream Cheese
  • 2 Eggs (plus an extra egg yolk)
  • 140g Soured Cream
  • 175g Caster Sugar
  • 300g Strawberries (quartered)
  • Dusting of icing sugar

Directions

  1. Preheat oven to 180 C
  2. Melt the butter and combine with the crushed biscuits.
  3. Press the mixture down into the base of a 20cm springform cake tin. Chill in the fridge for 1 hour.
  4. Combine the eggs, soured cream, cream cheese and sugar in a bowl. Stir in the strawberries (leaving some for decoration). Pour into the cake tin over the biscuit base. Bake in preheated for 50 minutes.
  5. One cooked, leave to cool before removing from the tin.
  6. Top with the sliced strawberries and dust lightly with icing sugar.

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