TREAT your mum on this Mother’s Day (March 30) with this strawberry and vanilla cheesecake recipe, with a warm strawberry compote from the people at Viva strawberries.

It serves six to eight, takes minutes to prepare and it’s a cinch.


200g digestive biscuits crushed
100g melted butter
400g cream cheese
100g icing sugar
500g double cream whipped
1 vanilla pod split
300g Viva Strawberries, halved

For the compote
100g Viva Strawberries chopped
25g sugar


Line a 9” springform cake tin with greaseproof paper.

Mix the biscuits and melted butter, pat into the base of the cake tin and leave to set in the fridge.

Beat the cream cheese with icing sugar then fold the whipped cream and the seeds from the vanilla pod.

Spread a spoonful of the cream cheese mix onto the base, place sliced strawberries all around the side using the cream cheese to stand them in. Fill up with cream cheese and put in the fridge to set (around an hour).

Make the compote by putting chopped strawberries and sugar in a pan over a medium heat until the sugar has dissolved and the strawberries have begun to break down.

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Each serving: 814 calories, 22.7g sugar, 72.7g fat, 44.5g saturates, 1g salt