Strawberry Cheesecake Shake

Steps

1. Blend 120 g strawberries190 ml strawberries¾ cup + 1 tbsp strawberries180 g strawberries290 ml strawberries1¼ cups strawberries, 50 g caster or granulated sugar60 ml caster or granulated sugar¼ cup granulated sugar75 g caster or granulated sugar90 ml caster or granulated sugar¼ cup + 2 tbsp granulated sugar, 1 tsp fresh lemon juice1 tsp fresh lemon juice1 tsp fresh lemon juice1½ tsp fresh lemon juice1½ tsp fresh lemon juice1½ tsp fresh lemon juice and 1 tsp pure vanilla extract1 tsp pure vanilla extract1 tsp vanilla extract1½ tsp pure vanilla extract1½ tsp pure vanilla extract1½ tsp vanilla extract until completely smooth.
2. Add 60 g full-fat cream cheese60 g full-fat cream cheese2 oz cream cheese90 g full-fat cream cheese90 g full-fat cream cheese3¼ oz cream cheese, 60 ml whipping cream60 ml whipping cream¼ cup heavy cream90 ml whipping cream90 ml whipping cream¼ cup + 2 tbsp heavy cream and 60 ml whole milk60 ml whole milk¼ cup whole milk90 ml whole milk90 ml whole milk¼ cup + 2 tbsp whole milk, then blend for 10–15 seconds more, until no lumps remain.
3. Pour the base into an empty tubpint. It stays well below the max fill line, which leaves room for what you add before spinning. Put the lid on and freeze on a level shelf for 24 hours.
4. For the rims, spread 2 tbsp honey2 tbsp honey2 tbsp honey3 tbsp honey3 tbsp honey3 tbsp honey on a saucer and 30 g digestive biscuits or graham crackers70 ml digestive biscuits or graham crackers¼ cup + 1 tbsp graham crackers45 g digestive biscuits or graham crackers110 ml digestive biscuits or graham crackers⅓ cup + 2 tbsp graham crackers on a plate. Dip each glass rim in the honey, then in the crumbs.
5. Dig a hole about 4 cm1½ in wide down to the bottom of the frozen tubpint. Pour in 110 ml whole milk110 ml whole milk⅓ cup + 2 tbsp whole milk165 ml whole milk170 ml whole milk⅔ cup whole milk, then lock it into the machine and run Milkshake.

To serve: Pour into the rimmed glasses and top with whipped cream and a fresh strawberry.