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Strawberry, Lime & Mascarpone Cheesecake

Recipe

Serves:  8 people | Prep time:  120 minutes

American | Vegetarian | Dessert

Ingredients

  • 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

Method

  1. To make the base, blitz the digestive biscuits in a food processor.
  2. Transfer the crumbs to a mixing bowl, and stir in the demerara sugar and melted butter.
  3. Press the biscuit mixture into the base and sides of a 23cm loose-based tart tin.
  4. Refrigerate for 30 minutes.
  5. Whisk together the double cream and icing sugar until soft peaks form.
  6. In a separate bowl, whisk the mascarpone, caster sugar and vanilla extract to combine.
  7. Gently fold the 2 mixtures together.
  8. Fold through the lime juice until the mix starts to thicken.
  9. Pour the filling into the biscuit base and spread out towards the edges with the back of a spoon.
  10. Top the cheesecake with the sliced strawberries, lime zest and mint leaves.
  11. Chill for one hour before serving.