Classic no-bake cheesecake

Butter the sides and line the bottom of a 23cm springform tin with baking parchment. Put the biscuits in a food processor and blitz to a fine crumb. Add the butter and blitz again to combine. Pour into the tin, press down firmly with the back of a spoon, then chill in the fridge while you make the topping.

Whisk the soft cheese in a large bowl using an electric hand-held whisk until smooth. Add the sugar and vanilla, and whisk again.

Spread the cheesecake mixture over the biscuit base, then smooth out with a spatula. Chill for at least 6 hrs until set.

Run a butter knife under the hot tap, then use to loosen the cheesecake from the sides. Remove from the tin and slice, serving with the strawberries or other seasonal fruit on top. Will keep in the fridge for up to 5 days.