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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    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

    1 Lime

    To decorate

    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.

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