Method - Base
1) Butter and line a 23cm loose-bottomed tin with baking parchment
2) Fit the Kenwood food processor attachment with knife blade to the Kenwood Chef.
3) Put 250g digestive biscuits into the food processor attachment. Start the machine and increase the speed until the biscuits are crushed to crumbs.
4) Melt 100g of butter in a saucepan and add to biscuits in a mixing bowl, stirring until crumbs are completely coated.
5) Tip this into the lined tin and press firmly down into the base to create an even layer.
6) Chill in the fridge for 1 hour to set.
Method - Filling
1) Slice the vanilla pod in half lengthways, leaving the tip intact, so the two half are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.
2) Place the soft cheese, vanilla seeds and 100g of the icing sugar into the bowl, and using the K Beater turn the Kenwood Chef on and speed up until smooth.
3) Pour in the double cream and continue mixing in the Kenwood Chef until the mixture is completely combined.
4) Spoon the cream cheese mixture onto the biscuit base, working from the edges to the centre, making sure that there are no air bubbles. Smooth the top of the cheesecake down with the spatula.
5) Leave to set in fridge overnight.
Method - Purée
1) Place 200g of the strawberries in the Kenwood Chef food processor attachment and knife blade along with the remaining 25g of icing sugar and 1 tsp water.
2) Process the mixture until it is smooth.
3) Place purée through a sieve to ensure any strawberry seeds are removed.
1) Bring the cheesecake to room temperature, about 30 minutes before serving.
2) Place the base on top of a can, gradually pulling the sides of the tin down. Moving the cake onto a serving plate and remove the lining paper and base.
3) Pour over the purée and pile the remaining strawberries onto the cake to decorate, serve and enjoy!