Ingredients

• 125g Digestive Biscuits, crushed
• 125g Ginger Biscuits, crushed
• 125g Avonmore Butter, melted
• 300g Full Fat Cream Cheese
• 250ml Avonmore Cream
• 200g Strawberries, crushed
• 200g White Chocolate, melted and cooled

Method

Preheat your oven to 180c/Gas Mark 4

Using brute force, or a food processor, bash the digestive biscuits until they disintegrate into a sandy mass.

Melt the butter in a pot & add the crushed biscuits.  Stir well until the butter has been absorbed by the crumbs.  Pour into your loose-bottomed cake tin & bake for 10 minutes.

Remove from the oven & allow to cool completely before adding the filling.

Now melt your chocolate – either in a bain marie or a microwave.  I’m personally very comfortable using a microwave – break it up into squares, stick it in a glass bowl or jug & melt 1 minute at a time at 50% power.  Stir every time & it should take about 3 minutes.  Allow it to cool for 20 minutes while you crack on with the filling.

Whisk the cream cheese (this breaks up any lumps) and fold in the cream.

Puree the strawberries and fold into the cream and cheese.

Finally, fold in the cooled melted white chocolate, mixing very well.