•200g Shortbread biscuits. crushed
•25g Butter. melted
•405g can Carnation Condensed Milk Light
•2x250g tubs Mascarpone cheese
•2 Juice of large lemons (about 100ml)
•450g Strawberries
•2 tbsp. Strawberry jam
•1 20cm (8in) spring form tin. greased and base lined with baking parchment

1. Mix the crushed biscuits with the melted butter and then lightly press the mixture into the tin to make and even layer. Chill for 20 minutes.

2. Beat the condensed milk with the mascarpone cheese until the mixture is smooth. Add the lemon juice and combine thoroughly.

3. In a blender or food processor, pulse half the strawberries with the jam, until lightly crushed, leaving small pieces.

4. Spread half the cream mixture onto the biscuit base. Spoon over all the crushed strawberries and top with the remaining cream mixture. Chill for 4 hours.

5. Halve the remaining strawberries and arrange on top of the cheesecake.