Homemade Strawberry Cheesecake

The Homemade Strawberry Cheesecake Recipe This no-cook cheesecake takes very little time to make and is given a delicious twist with the use of mascarpone.

Chilling time
at least 1 hr
Special equipment
8in (20cm) tart pan with removable bottom

4 tbsp unsalted butter
4oz (100g) good-quality dark chocolate,
broken into pieces
6oz (150g) vanilla wafers, crushed
(about 41 cookies)
14oz (400g) mascarpone,
at room temperature
finely grated zest and juice of 2 limes
2–3 tbsp confectioner’s sugar,
plus extra for dusting
8oz (225g) strawberries, hulled and halved

1 Melt the butter and chocolate in a small saucepan over very low heat, and stir in the cookie crumbs. Transfer the mixture to the pan and press it down firmly and evenly.

2 Beat the mascarpone in a bowl with the lime zest and juice, reserving some zest.

3 Stir in the confectioner’s sugar, to taste.

4 Spread the cheese mixture over the cookie base and refrigerate for at least 1 hour. 2 To serve, arrange the strawberries around the edge of the cheesecake and sprinkle the reserved lime zest in the center.

5 Dust with confectioner’s sugar and cut into slices.

The cheesecake can be made 1 day in advance, covered, and chilled until required.

Try using different cookie bases to complement your choice of filling. I used ginger cookies for the Marmalade and Ginger Cheesecake (see right), but Oreos or other chocolate cookies work well with a chocolate filling, and crushed shortbread cookies would complement the strawberries well here.

Homemade Strawberry Cheesecake
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