No-bake strawberry cheesecake

Make the cookie crust

1. Spray a 18cm (7in) loose bottomed cake tin with cake release. Line the bottom and sides with baking paper. You can also use an 18cm (7in) springform cake tin if you prefer.
2. Crush the cookies in a food processor or place in a bag and crush with a rolling pin. Melt the butter.
3. Gradually add the melted butter and mix together until the cookie crust holds together. You might not need to add all the butter.
4. Pack the cookie crust into the prepared tin and chill for 20 minutes or until needed.

Make the cheesecake filling

1. Liquidise the strawberries in a blender and set aside.
2. Use a hand mixer to briefly beat cream cheese and icing sugar to combine. Do not overmix.
3. Add strawberry purée, freeze-dried strawberry powder and vanilla paste and mix again. If using the gelatine add this now (see recipe notes)
4. Add double (heavy) cream and whisk until your cheesecake filling holds peaks. Use a spatula to mix again, scraping the bottom and sides of the bowl. Alternatively beat the double cream until it holds peaks and gently fold this into the cream cheese until the filling is smooth and streak free.
5. Pack your filling over the chilled base and level. Chill for 8 hours or overnight.

Decorate and serve

1. Carefully remove the cheesecake from the tin. If you have use a loose-bottomed cake tin, place over a small jar or tin and push down so that the cheesecake is released. Keep the base on.
2. Remove the paper lining the sides and smooth with a palette knife if needed.
3. Decorate with a handful of sliced strawberries and sprinkling of freeze-dried strawberry powder. You can also add some pretty edible flowers if you like.