- 4 strawberries, hulled and sliced
- 300ml/½ pint double cream
- 3 tbsp Greek-style yoghurt
- 4 tbsp condensed milk
- ½ lime, zest and juice
- 55g/2oz dark chocolate, melted
- Put two 10cm/4in diameter chefs' rings on two plates. Line the edges with strawberry slices.
- Whisk the cream in a mixing bowl until it forms soft peaks. Stir in the Greek-style yoghurt, condensed milk and lime zest. Add the lime juice, to thicken the mixture.
- Spoon the cream mixture into the strawberry-lined rings and level off the top. Place in the fridge to set for 5-10 minutes, or longer if possible.
- Release the cheesecakes from the rings by heating carefully with a cook's blowtorch around the outside. Drizzle with the melted chocolate and serve.