Step 1

Place 250g of the strawberries and 100g of the sugar in a food processor and process until smooth. Set aside.

Step 2

Combine biscuits and butter. Press into base of a 23cm spring-form pan. Refrigerate for 15 minutes to chill.

Step 3

Place mascarpone, custard, vanilla and remaining sugar in a food processor. Process until smooth. Pour over the biscuit base. Drizzle with strawberry sauce, then use a skewer to swirl it through. Freeze for at least 2 hours. Transfer to fridge 30 minutes before serving.

Step 4

Slice the cheesecake semifreddo and serve with cream, garnished with the remaining strawberries.