Strawberry Cheese Cake

Ingredients (11)

• digestive biscuits10
• unsalted butter75 g
• mascarpone cheese500 g
• double cream or whipping cream250 ml
• fresh strawberries250 g
• sugar2 tbsp
• lemon juice1 tsp
• vanilla extract1 tsp
• strawberry jelly crystals1 packet
• water5 ml
• fresh strawberries

Method

1. 1

   Grease a 20 cm (8-inch) springform cake tin with butter. If using a springform tin, wrap the outside with aluminium foil to prevent any leakage.

2. 2

   Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing them with a rolling pin.

3. 3

   Melt the butter and mix it thoroughly with the biscuit crumbs.

4. 4

   Press the biscuit mixture firmly into the base of the prepared tin.

5. 5

   Refrigerate the base while preparing the filling.

6. 6

   Place half of the strawberries and the sugar into a food processor and blend to a coarse purée.

7. 7

   In a large bowl, combine the mascarpone cheese, double cream, strawberry purée, lemon juice and vanilla extract.

8. 8

   Beat gently until the mixture is smooth and well combined. Do not overbeat.

9. 9

   Dissolve the strawberry jelly crystals with 5 ml of hot water until completely melted.

10. 10

    Add half to three-quarters of the dissolved jelly to the cheesecake mixture and mix well.

11. 11

    Pour the filling over the chilled biscuit base and smooth the surface.

12. 12

    Refrigerate for at least 3 hours, or until the cheesecake is fully set.

13. 13

    If using the remaining jelly, add a little more hot water, dissolve completely and allow it to cool slightly.

14. 14

    Pour the cooled jelly gently over the set cheesecake.

15. 15

    Arrange the remaining strawberries over the top.

16. 16

    Refrigerate for another 30 minutes until the jelly has set.

17. 17

    Carefully remove the sides of the springform tin before serving.