Eton Mess Cheesecake

Line a 20cm springform tin base with greaseproof paper

Melt the butter

Put the biscuits in a sandwich bag and crush with a rolling pin, to give fine crumbs (or use a food processor)

Add the butter and stir well

Transfer to the tin and press with a spoon until you have an even layer

Chill for 10 mins until set

Blitz 175g of the strawberries to a puree and put in a saucepan with the caster sugar and prosecco

Heat gently until the sugar has dissolved

Bring to the boil, then simmer for 15 mins, or until it has reduced to a thick syrup

Set aside to cool

Beat the cream cheese, icing sugar and vanilla in a bowl to combine

Whip 250ml of the cream then fold through the cheese mixture

Pour over the base and even out with the back of a spoon

Chill for 2-3 hours, ideally overnight

Whip the remaining cream to soft peaks

Run a hot knife around the edge of the cheesecake and release it from the tin

Pipe the cream on top and decorate with the remaining strawberries and broken meringue

Drizzle over the prosecco syrup