Start by making the caramel tuile: Heat the sugar in a non-stick pan and allow to melt without stirring. Once it has reached a golden caramel add the flaked almonds.
Pour the caramel onto a balking sheet lined with a non stick silicon mat. Allow to cool completely.
When cool reserve half of the tuile to garnish the cheesecake. Break the other half up into small pieces and place in a food processor.
Melt the butter and pour into the food processor along with the biscuits. Blitz for 30 seconds.
Take one heaped tablespoon of the biscuit base and put in the base of a metal ring pressing down firmly so it is flat in the ring. Chill in the fridge for 10 minutes whilst you make the filling.
Sieve the icing sugar into the double cream. Split the vanilla pod down the middle and scrape out the seeds. Whisk the seeds with the cream to soft peaks. Fold in the cream cheese. Place this mixture into a piping bag.
Remove the rings from the fridge and pipe the mixture inside. Return to the fridge and chill the mixture for at least 20 minutes.
Wash all of the strawberries and then cut half of them into thin slices. Roughly chop the other half and set both aside in separate bowls. Dust the strawberries with icing sugar and add a squeeze of lemon. Mix gently.
Spoon some of the chopped strawberries on top. Neaten it up with the sliced strawberries. Finish with a shard of almond caramel and the juices from the strawberries.
When ready to serve run a knife around the inside of the ring so it will come off more easily. Remove the ring from the cheesecakes.
«Try adding a little ground white pepper into the the strawberries for added flavour. »