A delightful tennis ball inspired cheesecake, perfect for Wimbledon finals. This cheesecake combines a biscuit base with cream cheese, double cream, and strawberries, and is topped with lemon sherbet crystals for a fun design.
1: Blitz the digestive biscuits in a food processor or crush in a plastic food bag using a rolling pin.
2: Melt the salted butter in a saucepan with the zest of the lemon.
3: Combine the crushed biscuits and melted butter together.
4: Line a 23cm round loose bottomed tin with parchment paper and adhere it with some remnant melted butter.
5: Press the biscuit mixture into the prepared tin to create an even layer and chill in the fridge to set.
6: Set aside 3 of the best strawberries for decoration and cut the remainder into pieces.
7: In a large bowl, mix the cream cheese, double cream, icing sugar, and lemon juice until thick and smooth.
8: Spoon half of the cream mixture onto the biscuit base, smoothing it down, before adding the cut strawberries.
9: Cover with the remaining cream mixture and smooth the surface.
10: Leave the cheesecake to set in the fridge until ready to serve.
11: Once chilled, remove from the tin and smooth the sides if needed.
12: Use the cheesecake tin to draw around some card to create stencils for tennis balls.
13: Place the stencils on top and cover with lemon sherbet crystals, removing the stencils to reveal the design.
14: Top with the reserved strawberries and serve.
