A summer favourite, this cheesecake is simple, stunning and so moreish, you may have to make a couple just to keep everyone happy
350g (12 oz) plain chocolate digestive biscuits
125g (4½ oz) butter, melted
700g cream cheese
300ml carton soured cream
4 medium free range eggs
115g (4 oz) caster sugar
1 tsp vanilla extract
1 lemon, grated rind
275ml carton crème fraîche, full fat
1. Place the chocolate into a small basin and melt it at the back of the AGA (use a cork mat to protect the enamel) or on the Warming Plate. Alternatively place the basin over a pan of simmering water.
2. Spear each strawberry onto a long wooden skewer and dip into the chocolate, place the skewers in a glass or jug until the chocolate is set.