Ingredients:

  • 225g Digestive Biscuits (finely crushed)
  • 115g Unsalted Butter, melted
  • 2 tablespoons Granulated Sugar (for crust)
  • 450g Cream Cheese (full-fat, softened)
  • 180g Icing Sugar, sifted
  • 360ml Heavy Whipping Cream (cold)
  • 1 teaspoon Vanilla Extract
  • 1 tablespoon Lemon Juice
  • 2 ¼ teaspoons Gelatin Powder
  • 60ml Cold Water (for gelatin)
  • 500g Fresh Strawberries, hulled and sliced
  • 50g Granulated Sugar (for topping)
  • 60ml Water (for topping)
  • 1 tablespoon Cornflour (Cornstarch)

Instructions:

  1. Prepare the Crust: Blitz biscuits into fine crumbs. Combine crumbs, melted butter, and 2 tablespoons of sugar. Press mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish. Chill in the freezer for 15 minutes.
  2. Bloom the Gelatin: Sprinkle gelatin powder over 60ml cold water in a small bowl. Let stand for 5 minutes to 'bloom.' Gently warm this mixture over low heat until clear—do not boil. Set aside to cool slightly.
  3. Whip the Cream: In a clean bowl, whip the cold heavy cream until firm, stiff peaks form. Keep chilled.
  4. Mix the Cream Cheese Base: Beat the softened cream cheese with the sifted icing sugar, vanilla, and lemon juice until completely smooth and lump-free.
  5. Incorporate Stabilizer: Slowly drizzle the slightly cooled, dissolved gelatin into the cream cheese mixture while the mixer runs on low speed. Mix until just combined.
  6. Fold Together: Gently fold the whipped cream into the cream cheese mixture in two additions using a rubber spatula, taking care not to deflate the air.
  7. Assemble and Chill: Pour the filling into the chilled crust. Smooth the top. Cover loosely with cling film and refrigerate for at least 6 hours, or preferably overnight, until completely set.
  8. Prepare the Topping: Combine sliced strawberries, 50g sugar, and 60ml water in a small saucepan. Simmer gently for 5 minutes until strawberries soften slightly. Mix the cornflour with 1 tablespoon of cold water to create a slurry. Whisk the slurry into the simmering berries until the mixture thickens into a shiny glaze. Cool completely to room temperature.
  9. Finish and Serve: Once the pie is fully set, gently spoon the cooled strawberry glaze evenly over the top. Slice and serve immediately.