Easy strawberry layer cake

An easy no-cook strawberry and mint cheesecake that's perfect for summer entertaining.

Serves: 12

Preparation time: 15 minutes

Cooling time: 3 hours (or overnight)

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You will need

½ x 28g pack fresh mint, leaves picked and chopped, reserving a few whole to decorate
½ x 400g punnet strawberries, hulled and finely chopped, reserving a few whole to decorate
100g digestives by Sainsbury's, crushed
40g unsalted English butter by Sainsbury's, melted
2 tablespoons chocolate sauce by Sainsbury's, to serve

Grease a 1.2-litre loaf tin with the oil, then line with cling film.
Put the soft cheese in a bowl and beat with a hand-held whisk until smooth. Beat in the condensed milk, lemon juice and double cream. Stir through the chopped mint.
Pour half the cream cheese mixture into the tin. Smooth the top, then add the chopped strawberries in an even layer. Top with the remaining cream cheese mixture.
Mix the crushed digestives with the melted butter and spoon over the top of the filling, pressing down lightly.
Chill in the fridge for 3 hours, or overnight.
When ready to serve, carefully turn out the set cake onto a serving plate. Drizzle over the chocolate sauce and decorate with the reserved strawberries and mint leaves.

Cook's tip: You could use fresh raspberries or blueberries instead of the strawberries.

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