No Cook Strawberry Cheesecake. This cheesecake is loosely based on an old favourite Mary Berry recipe of mine but I have made the biscuit base thicker, reduced the lemon curd and replaced the raspberries with strawberries! Minimal effort, this dessert just needs time in the fridge to set.
INGREDIENTS for 1 cake to serve 8:-
250g gingernut biscuits
130g butter
500g Mascarpone Cheese
4 tbsp lemon curd
Juice of a lemon plus zest to serve
600g Fresh Strawberries
Fresh mint
METHOD:-
Grease a loose bottomed 20cm cake tin and line the bottom.
Crush the biscuits in a bag using a rolling pin or blitz them in a food processor.
Melt the butter and mix the biscuit crumbs together with the butter.
Tip the biscuit/butter mixture into the bottom of the cake tin and refrigerate for an hour or longer.
Half a handful of the strawberries and arrange them around the outside of the biscuit base, cut side facing outwards.
Beat the Mascarpone, lemon curd and lemon juice in a bowl.
Spoon the mascarpone mixture onto the middle of the biscuit base using a spatula to carefully level the mixture pushing it to the sides so that it holds the strawberries in place. Refrigerate for a minimum of 4 hours. Overnight is fine!
Finish by decorating with the remaining strawberries and fresh mint, grating the lemon zest over the top.
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