“There’s always room to be more creative in the kitchen as well as on the court and that’s where my no-bake strawberry cheesecake comes in. With its creamy taste and velvety texture, it’s a born winner – just like us Murrays,” says Judy.

Judy Murray shows us how to make a no-bake strawberry cheesecake…

1. For the base: Grease and line a 20cm loose-bottomed springform tin with parchment.
2. Blend the biscuits in a food processor or bash with a rolling pin until they resemble a fine crumb.
3. Mix in the sunflower spread and tip into the tin, pressing down evenly. Chill in the freezer for 10min to set.
4. For the filling: Whisk together the Elmlea Double, cream cheese, icing sugar and vanilla bean paste until stiff and a spoon stands up vertically in the mix.
5. Fold through the chopped strawberries and pour on top of the biscuit base.
6. Smooth the top with the back of a spoon and cover and chill in the fridge for 2hrs or until set.
7. Remove from the tin and decorate with strawberries. Dust lightly with icing sugar to serve.

You may also like:

• “Wimbledon” Strawberry and Pimms showstopping cake
• Strawberry Shortcakes
• Sumptuous Strawberry Cake For Wimbledon Season