Steps
This is just a guide; take liberties depending on your taste and ensure all meat is thoroughly cooked before consuming.
1. Reduce the cider
Pour 330 milliliters Lost Orchards Scottish Red Berries & Lime Cider into a small saucepan over a medium-high heat. Simmer for 12–14 minutes until reduced to about 4 tablespoons of thick, syrupy liquid. Set aside to cool completely. This is your secret weapon.
2. Make the base
Blitz 200 grams digestive biscuits in a food processor (or bash in a bag) until fine crumbs. Mix with 90 grams unsalted butter, melted and press firmly into the base of a 20cm springform tin. Refrigerate for 20 minutes.
3. Make the filling
Beat 500 grams full-fat cream cheese and 80 grams icing sugar together until smooth. Add the zest of 2 pieces lime zest and the cooled cider reduction, reserving 1 tablespoon for topping. Mix well.
4. Fold in the cream
In a separate bowl, whip 200 milliliters double cream to soft peaks, then gently fold into the cream cheese mixture until just combined. Spoon over the biscuit base and smooth the top.
5. Set and serve
Refrigerate for at least 240 minutes, or overnight. Before serving, drizzle the reserved cider reduction over the top and decorate with 150 grams fresh strawberries, to serve.
