Mums are the best, and what better way to celebrate them than to make them a show-stopping strawberry cheesecake. Plus, the recipe is so easy, even the kids can join in to help make this Mother’s Day an unforgettable occasion.
300g shortbread biscuits
75g unsalted butter, softened plus extra to grease
Flowers from 2 sprigs of fresh lavender or ¼ tsp dried lavender flowers (or other dried herb)
75g strawberry jam
Juice of ½ lemon
750g cream cheese
¾ cup icing sugar
1 vanilla bean, split lengthways, seeds scraped
Zest of 1 lemon
300ml double cream
500g strawberries, cut in half, with green top on one
half of the strawberry
Grease a 26cm (10 inch) spring form tin with butter.
Using a food processor, blitz shortbread, butter and lavender to a coarse crumb. Press the mixture into the bottom of the springform tin, forming an even layer. Use the flat base of a jar/glass to flatten the crumb layer. Mix jam and lemon juice together until smooth. Spread evenly on top of the shortbread layer and refrigerate for 10 minutes.
Meanwhile beat cream cheese together with icing sugar, vanilla and lemon zest. Gradually add double cream, whisking until combined.
Remove cake base from fridge and spread over jam layer, smoothing top out with a spatula. Set in fridge for at least an hour or overnight.
Once set, remove cake from tin, smoothing edges with a spatula. Decorate top of cake by pressing strawberries cut side up into the cheese layer in a circle fanning out from the centre. Decorate half with the strawberries with green tops, and the other side with those without. Serve immediately.