• For 22cm springform caketin
• 250g shortbread fingers
• 50g unsalted butter
• 200g white chocolate
• 400g cream cheese
• 200g fromage frais
• 250g strawberries – 2/3 choped and rest sliced to decorate
• Extra white choc to melt and drizzle over the top

Crush biscuits and mix with melted butter.

Press into base of caketin.

Melt chocolate on low heat in microwave and set aside.

Beat together cream cheese and fromage frais.

Add chocolate and chopped strawberries.

Spoon onto biscuit base and chill for 4 hours.

decorate with sliced strawberries and a drizzle of melted white choc