Vodka strawberry cheesecake recipe
 Inspired by their travels in Eastern Europe the Hairy Bikers give cheesecake a Polish twist with vodka infused strawberries. 100ml/3½fl oz vodka1 tbsp caster sugar1 tsp vanilla bean paste400g/4oz strawberries, quartered and pricked all over with a fork 100ml/3½fl oz vodka 1 tbsp caster sugar 1 tsp vanilla bean paste 400g/4oz strawberries, quartered and pricked all over with a fork knob of butter, for greasing300g/10½oz biscuits, such as digestive biscuitspinch of salt½ tsp cinnamon150g/5½oz unsalted butter, melted knob of butter, for greasing 300g/10½oz biscuits, such as digestive biscuits pinch of salt ½ tsp cinnamon 150g/5½oz unsalted butter, melted 500g/1lb 2oz curd cheese (available from some large supermarkets)375ml/13fl oz double cream 1 lemon, juice and zest only200g/7oz caster sugar1 tsp vanilla bean paste50g/1¾oz cornflour5 free-range eggs, beaten 500g/1lb 2oz curd cheese (available from some large supermarkets) 375ml/13fl oz double cream 1 lemon, juice and zest only 200g/7oz caster sugar 1 tsp vanilla bean paste 50g/1¾oz cornflour 5 free-range eggs, beaten 100g/3½ oz strawberry jam200g/7oz strawberries, halvedwhipped cream, to serve 100g/3½ oz strawberry jam 200g/7oz strawberries, halved whipped cream, to serve Method For the vodka strawberries, pour the vodka into a large bowl, add the sugar and vanilla bean paste. Stir in the strawberries and leave to infuse for about 4 hours.Preheat the oven to 180C/160C Fan/Gas 4. Generously butter a deep 23cm/9in springform tin. Meanwhile break the biscuits into crumbs in a food processor, or put them in a bag and bash with a rolling pin. Mix in the salt and cinnamon. Then add the melted butter. Stir well and pack evenly into the prepared baking tin. Bake in the oven for 10 minutes. Leave to cool. In a bowl beat together the curd cheese, double cream, lemon juice and zest, caster sugar, vanilla bean paste, cornflour and eggs. Drain the vodka strawberries using a sieve, reserving the vodka strawberry juice. Fold the strawberries into the cheesecake mixture. Pour the mixture on top of the biscuit base. Cover the bottom of the baking tin with two layers of tin foil and place in a deep roasting tin. Pour in boiling water to come up to about 2cm/¾in of the cheesecake tin. Bake in the oven for 1 hour and 15 minutes, or until the cheesecake is browned in the top and cooked just solid. Set aside to cool completely, preferably overnight.Meanwhile, in a pan heat the strawberry jam. Add half of the vodka strawberry juice, and mix together. Leave to cool. With a pastry brush paint a coating of the vokda-infused jam onto the cheesecake and stick on the halved strawberries cut-side down in a lovely pattern. Leave in the fridge until ready to serve. Serve with whipped cream. For the vodka strawberries, pour the vodka into a large bowl, add the sugar and vanilla bean paste. Stir in the strawberries and leave to infuse for about 4 hours. For the vodka strawberries, pour the vodka into a large bowl, add the sugar and vanilla bean paste. Stir in the strawberries and leave to infuse for about 4 hours. Preheat the oven to 180C/160C Fan/Gas 4. Generously butter a deep 23cm/9in springform tin. Preheat the oven to 180C/160C Fan/Gas 4. Generously butter a deep 23cm/9in springform tin. Meanwhile break the biscuits into crumbs in a food processor, or put them in a bag and bash with a rolling pin. Mix in the salt and cinnamon. Then add the melted butter. Stir well and pack evenly into the prepared baking tin. Bake in the oven for 10 minutes. Leave to cool. Meanwhile break the biscuits into crumbs in a food processor, or put them in a bag and bash with a rolling pin. Mix in the salt and cinnamon. Then add the melted butter. Stir well and pack evenly into the prepared baking tin. Bake in the oven for 10 minutes. Leave to cool. In a bowl beat together the curd cheese, double cream, lemon juice and zest, caster sugar, vanilla bean paste, cornflour and eggs. In a bowl beat together the curd cheese, double cream, lemon juice and zest, caster sugar, vanilla bean paste, cornflour and eggs. Drain the vodka strawberries using a sieve, reserving the vodka strawberry juice. Fold the strawberries into the cheesecake mixture. Drain the vodka strawberries using a sieve, reserving the vodka strawberry juice. Fold the strawberries into the cheesecake mixture. Pour the mixture on top of the biscuit base. Cover the bottom of the baking tin with two layers of tin foil and place in a deep roasting tin. Pour in boiling water to come up to about 2cm/¾in of the cheesecake tin. Bake in the oven for 1 hour and 15 minutes, or until the cheesecake is browned in the top and cooked just solid. Set aside to cool completely, preferably overnight. Pour the mixture on top of the biscuit base. Cover the bottom of the baking tin with two layers of tin foil and place in a deep roasting tin. Pour in boiling water to come up to about 2cm/¾in of the cheesecake tin. Bake in the oven for 1 hour and 15 minutes, or until the cheesecake is browned in the top and cooked just solid. Set aside to cool completely, preferably overnight. Meanwhile, in a pan heat the strawberry jam. Add half of the vodka strawberry juice, and mix together. Leave to cool. With a pastry brush paint a coating of the vokda-infused jam onto the cheesecake and stick on the halved strawberries cut-side down in a lovely pattern. Leave in the fridge until ready to serve. Serve with whipped cream. Meanwhile, in a pan heat the strawberry jam. Add half of the vodka strawberry juice, and mix together. Leave to cool. With a pastry brush paint a coating of the vokda-infused jam onto the cheesecake and stick on the halved strawberries cut-side down in a lovely pattern. Leave in the fridge until ready to serve. Serve with whipped cream.