To make the shortbread – 

1 Preheat oven to 160 degrees Celsius. 

2 Line a 23cms x 23cms baking tin with parchment paper.

3 Using a stand mixer, or wooden spoon, first cream the butter to really soften it. Then add the icing sugar and mix together until it is really soft, light and fluffy. ( 2-3 minutes)

4 In a separate bowl, sift the cornflour and flour and mix them together so they are evenly mixed and distributed. 

5 Add the flour to the butter and mix until it starts to clump and come together. At this point, stop mixing and use the warmth of your hand to bring the shortbread together. Do not over work.

6 Tip 2/3rds of the shortbread into the prepared tin and press it down firmly. 

7 I use a small piece of parchment and a small glass to roll the shortbread into each corner. This also ensures a flat, even base. 

8 Prick the base of the shortbread with a fork and then bake at 160 degrees Celsius for 20 minutes. 

9 Take the remaining shortbread, wrap in cling film and either place in the freezer or fridge until needed. 

10 After 20 minutes, the shortbread should JUST be starting to turn golden brown.

11 Remove from the oven and leave to cool in the tin. 

NOW TURN THE OVEN UP TO 180 DEGREES CELSIUS. 

To make the strawberry cheesecake- 

1 Using a wooden spoon, soften the cream cheese until it is smooth and then add in the Greek yogurt. Avoid using a whisk as you don’t want to add air which will form air pockets in the cheesecake. Beat the mixture until it is smooth. 

2 In a separate bowl, mix the cornflour and sugar together to evenly distribute them and prevent any lumps of cornflour. 

3 Add the cornflour mix into the cream cheese mix and beat until well combined.

4 Add the beaten eggs, vanilla and almond extract and mix until a smooth batter is formed.

5 Pour the cream cheese mixture over the cool shortbread base ( it can still be a little warm) and level into the corners of the tin. 

6 Scatter the chopped fresh strawberries over the filling.

7 Take the chilled remaining shortbread out of the fridge/ freezer and carefully crumbles small pieces of the dough on top of the strawberries. 

8 Bake at 180 degrees Celsius for 40 minutes. Turn off the oven and leave the cheesecake in the cooling down oven, with oven door still closed, for a further 5 minutes. When baked, it should still have a slight wobble and the crumbled shortbread should be golden brown. 

9 Cool at room temperature, then refrigerate. It needs to chill and firm up in the fridge for a couple of hours, before slicing.

As an option for decoration, I sometimes scatter small pieces of fresh strawberry on top, just for the rich red colour that is lost during baking. Extra strawberry definitely isn’t needed for the flavour though. 

This delicious Summer bake will keep in the fridge for several days.