Preheat the oven to 350 degrees F (180 degrees C).
Make the Roasted Strawberry Puree. Place the
Fresh Strawberries (1 1/3 cups)
Brown Sugar (2 Tbsp)
Whiskey (2 Tbsp)
in a flat glass baking dish and roast for about 30 minutes until deep red, soft and fragrant. Stir a couple of times.
Cool slightly and blend until smooth. Add
Caster Sugar (2 Tbsp)
, and simmer for 4-5 minutes stirring constantly. Cool.
Line the base of a loose bottom 6-inch tin with parchment. Blend the
Digestive Biscuits (1 1/2 cups)
to fine crumbs, stir in the
Clarified Butter (3 1/2 Tbsp)
and transfer the biscuit mix to the baking tin. Using the back of a spoon, firmly pat the crumbs to form a base.
Bake in the oven for 8-10 minutes until lightly browned. Cool completely.
Reduce the oven temperature to 300 degrees F (150 degrees C), then make the cheesecake filling.
Cream Cheese (1 cup)
Mascarpone Cheese (1/2 cup)
Greek Yogurt (2/3 cup)
Sweetened Condensed Milk (2/3 cup)
Vanilla Bean Pod (1/2)
Corn Flour (2 1/2 Tbsp)
in the bowl of a stand mixer or a large bowl and gently begin whisking at low speed, increasing to medium until you have a smooth batter. Taste and adjust sweetness if desired.
Spoon the batter over the cooled biscuit base, level out and top with the roasted strawberry puree, and swirl using a chopstick.
Wrap the base of the tin with a double sheet of foil and bake in a water bath for 1 hour 15 minutes approximately, then leave to cool completely in the oven. Cover and refrigerate overnight.
Top with piped cream, strawberries, and toppings of your choice. Enjoy!