- 225g unsalted butter
- 100g soft brown sugar
- ½ tsp vanilla extract
- 250g plain flour
- 75g rice flour
- ¼ tsp nutmeg
- 1 tsp cinnamon
- A pinch of salt and black pepper
- 300g cream cheese
- 60g icing sugar
- ½ tsp vanilla paste
- ½ tsp lime juice
- 250ml double cream
- 250g strawberries
- 1 tbsp soft brown sugar
- Pinch of cinnamon
- Pinch of nutmeg
Beat the butter and sugar together for a couple of minutes until fully incorporated.
Add the vanilla extract, stir to combine.
Sift together the plain flour, rice flour then add to the butter and sugar along with the cinnamon, nutmeg, salt and pepper. Beat until it starts to come together, then tip into the baking tin and press the dough into the tin.
Bake for 20-30 mins until the top is just starting to turn golden.
Leave to cool in the tin.
Once it has cooled you can make the cheesecake. Mix the cream cheese thoroughly with the icing sugar. Add the vanilla and lime juice.
Whip up the double cream then fold through the cream cheese mixture.
Hull 100g of the strawberries and arrange hulled end down on top of the snickerdoodle shortbread. Then spoon over the cheesecake mixture, making sure to leave no gaps. Even out the top of the cheesecake with a palette knife.
Chill in the fridge overnight.
Whilst it is chilling you can macerate the rest of the strawberries. Hull the fruit then slice lengthways. Coat thoroughly with the brown sugar, cinnamon and nutmeg and cover with clingfilm then place in the fridge overnight to take on all the sugary flavours.
The next day, just before serving, carefully remove the cheesecake from the tin and pile the macerated strawberries on top.