STRAWBERRY CHEESECAKE WITH ORANGE SYRUP.

85g butter, melted, plus a little extra
200g light oat biscuits
2 × 300g tubs of Philadelphia
3 sheets of leaf gelatine
500g tub 2% Greek yogurt
250g caster sugar
1teaspoon Vanilla extract
zest and juice of 2 oranges
454g punnet strawberries, sliced

Line the base and sides of a 23cm springform tin with baking paper. Put the biscuits in a bowl and crush them, pour in the melted butter and mix well. Press evenly into the base of the tin then chill while you make the filling.

Put 100g of Philadelphia into a small pan and gently heat. Put the gelatine into a bowl of cold water to soften, this should take a few minutes. Take the pan off the heat, squeeze the water out of the gelatine, then stir the gelatine into the warm philadelphia until it melts completely.

Scrape the remaining Philadelphia into a large bowl with the yogurt, 200g sugar, vanilla extract, orange zest and gelatine mix. Beat until smooth then tip onto the biscuit base and smooth the surface. Refrigerate overnight.

For the syrup, gently heat the orange juice in a pan with the remaining sugar until completly melted. Increase the heat, bubble for a few minutes until syrupy then allow to cool.

To serve, carefully open the tin, peel away the paper and transfer the cake to a plate. Scatter over the sliced strawberries and drizzle with the cooled syrup.