Put the biscuits in a plastic bag and crush them into fine crumbs with a rolling pin. Tip into a bowl and stir in the melted butter, mixing thoroughly. Now tip the mixture into a greased loose-bottomed 24cm round cake tin, at least 5cm deep, and press down with the back of a metal spoon to make an even layer over the bottom of the tin. Chill in the fridge while you make the filling.
Submerge the gelatin leaves in a dish of cold water, and leave to soak and soften for 5 minutes. Pour the single cream into a pan and bring just to the boil, then take off the heat. Take the gelatin leaves out of the water, give them a good squeeze to get rid of excess water, and stir one by one into the cream (they will dissolve instantly). Leave to cool for a few minutes.
Beat the cheese in a bowl with the sugar, lemon zest and juice until smooth and creamy. Mix in the cream and gelatin mixture and the chopped strawberries.
In another bowl, lightly whip double cream so it falls in soft peaks, fold it into the strawberry mixture. Whisk the egg white in a clean bowl until it forms stiff peaks, and then fold gently into the cheese mixture. Pour into the cake tin and smooth down lightly. Chill for at least 2 1/2 hours until set.
To make the sauce, blitz all the ingredients in a food processor or blender. Taste and add more sugar if needed, then pour into a jug and keep in the fridge until you're ready to serve.
To serve, run a knife between the cheesecake and the tin to loosen it, remove it from the tin, then take it off its base and put it on a serving plate. Halve the extra strawberries lengthways, pile them in the middle and serve with the jug of sauce.
Recipe given by Stacey Solomon.
This recipe appears in the Celebrity Bake Book, in aid of the Ben Kinsella Trust.