Directions

1. In a food processor, blitz the digestive biscuits into a fine crumb – or equally put them in a food bag and bash with a rolling pin.
2. Transfer the biscuits to a bowl then stir in the melted butter until the mixture looks like damp sand.
3. Pour the biscuit butter mixture into a 20cm springform tin and push into the base using the back of a spoon until you have a solid and smooth even layer. Chill until needed.
4. In a large mixing bowl, add the cream cheese, sugar, vanilla extract and double cream. Using an electric whisk, beat until the mixture is creamy and thick with stiff peaks.
5. In a small bowl, add the Tiptree Red Currant Jelly and Tiptree Strawberry Jam. Mix to combine and loosen the texture.
6. Reserving approximately a heaped teaspoon, gentle fold the jam jelly mixture into the cream mix until a nice ripple forms.
7. Scrape the cheesecake mixture over the chilled biscuit base and smooth the top with a spatula, making sure it’s a flat even layer.
8. Blob the remaining jam across the surface then use a knife tip to create swirls on the top. Chill for at least 6 hours or overnight (this lasts up to 3-4 days in the fridge).
9. To serve, carefully remove from the tin and decorate with sliced strawberries and broken meringue pieces. Slice up and dig in!