Base

• 180g digestive biscuits
• 90g butter, melted
• 80g caster sugar

Strawberry Filling

• 400g strawberries, chopped
• 80g caster sugar
• 30ml lemon juice
• 1.5 tbsp cornflour 

Cheesecake Filling

• 450g full-fat cream cheese
• 2 large eggs
• 65g caster sugar 
• Dash vanilla extract 
• Pinch salt 

Crumble Topping

• 120g plain flour
• 50g brown sugar 
• 75g butter, melted

Method

• Preheat your oven to 180C/160C fan and line a 9” square baking tin with parchment paper.
• For the base, add the biscuits to the Kenwood MultiPro Go Food Processor and blitz.
• To this, add the butter and sugar and mix.
• Press this into the base of the tin and bake in the preheated oven for 12 minutes.
• For the strawberry filling, add the berries, sugar, lemon juice, and cornflour to a saucepan and cook for 5 minutes until the berries are cooked and the sauce is thick. Chill until needed.
• To make the cream cheese filling, into the bowl of the Kenwood Go Stand Mixer fitted with the Kbeater, add the cream cheese, eggs, sugar, vanilla and salt and mix until smooth.
• Pour the cheesecake batter onto the cooled base, and top with the cooled strawberry mixture.
• Using a small knife, drag both mixtures through each other to create a marble effect.
• The final element is to make the crumble mix.
• Simply into the Kenwood MultiPro Go Food Processor, add the flour, sugar, and butter, and pulse until a crumble mix is formed.
• Sprinkle this over the cheesecake mixture and bake in the preheated oven for 40-45 minutes or until the crumble mix is golden brown.
• Once baked, remove and allow to cool on your work surface for 10 minutes before chilling for a minimum of 3 hours.
• Portion into bite-sized pieces & enjoy.