Delicious fresh flavours of strawberries and lime, all wrapped up in a classic cheesecake.

  • Serves: 8 people
  • Prep time: 120 minutes
    • American
    • Vegetarian

    Strawberry, Lime, & Mascarpone Cheesecake

    Recipe Information

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    250g Digestive Biscuits

    20g Demerara Sugar

    120g Butter, melted

    300ml Double Cream

    10g Icing Sugar

    350g Mascarpone Cheese

    50g Caster Sugar

    1 tsp Vanilla Extract

    Juice of 1 Lime


    To decorate

    200g Strawberries, sliced

    Zest of 1 Lime

    Handful of Fresh Mint Leaves


    To make the base, blitz the digestive biscuits in a food processor.

    Transfer the crumbs to a mixing bowl, and stir in the demerara sugar and melted butter.

    Press the biscuit mixture into the base and sides of a 23cm loose-based tart tin.

    Refrigerate for 30 minutes.

    Whisk together the double cream and icing sugar until soft peaks form.

    In a separate bowl, whisk the mascarpone, caster sugar and vanilla extract to combine.

    Gently fold the 2 mixtures together.

    Fold through the lime juice until the mix starts to thicken.

    Pour the filling into the biscuit base and spread out towards the edges with the back of a spoon.

    Top the cheesecake with the sliced strawberries, lime zest and mint leaves.

    Chill for one hour before serving.