Delicious fresh flavours of strawberries and lime, all wrapped up in a classic cheesecake.
200g Digestive Biscuits
20g Demerara Sugar
60g Butter, melted
1 tsp Almond Extract
150ml Double Cream
340g Mascarpone Cheese
50g Caster Sugar
10g Icing Sugar
1 tsp Vanilla Extract
200g Strawberries, sliced
Zest of 1 Lime
1 stalk of Fresh Mint Leaves
To make the base, blitz the digestive biscuits in a food processor.
Transfer the crumbs to a bowl and stir in the demerara sugar, melted butter and almond extract.
Press the biscuit mixture into the base and sides of a 25cm loose based tart tin.
Refrigerate for 30 minutes.
Whisk together the double cream and icing sugar until smooth peaks form.
In a separate bowl, whisk the mascarpone, caster sugar, lime juice and vanilla extract until no liquid remains on the surface.
Gently fold the 2 mixtures together before transferring to the biscuit base.
Top the cheesecake with the sliced strawberries, lime zest and mint leaves.
Refrigerate for 1 hour before serving.