The only difference is that she had 675g of cream cheese for a 9 inch springform but my locally available Philly only comes to 500g for 2 blocks and I have a 8 inch springform, so the recipe has been proportionally adjusted.
Ingredients
250g biscuits (graham crackers or digestives)
169g butter, melted
56g sugar
300g fresh strawberries (not frozen)
266g whipping cream
500g cream cheese (2 blocks of Philly)
Extra strawberries for decoration
Method
1) In a food processor, blitz the biscuits until fine. Drizzle in the melted butter until it comes together.
2) Pat the crumbs into the base of the springform pan. Place in the fridge to harden while you prepare the filling.
3) Puree the strawberries with sugar until chunky.
4) Drizzle in whipping cream and watch the mixture thicken. Do not overwhip or it will split and become watery.
5) Spread the mixture on top of the biscuit mixture and flatten with a spatula.
6) Leave in the fridge at least overnight to set. It can last for up to 3 days in the fridge and also freezes well.
7) Decorate with strawberries.
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