Strawberry Cheesecake

Summer and Wimbledon is time for Strawberries . The inspiration for this cheesecake recipe was from Nayna Kanabar’s blog –Simply food.  She has some really great recipes on her blog.  Her recipe for lemon cheesecake is here. I changed the recipe slightly by using fresh strawberries which are in abundance this summer.

Ingredients:

(I changed them slightly to suit the tastes of my family)

• 300 grams Digestives
• 100 grams melted butter
• 250 grams of mascarpone cheese
• 100 mls double cream
• 100 grams icing sugar
• 1 teaspoon of fresh lemon juice
• 20-25 fresh strawberries

Method:

1.    Grease and  line loose bottomed cake tin with baking paper.  You can also use aluminium foil or double cling film. Leave the lining a bit big to enable you to lift the cake from the cake base.

2.   Crush the biscuits.  The best way to do this is as explained in Nayna’s recipe.  Put all the biscuits in a strong plastic food bag and crush them using a rolling pin.

3.     Transfer all the crumbs into a mixing bowl and pour in the melted butter.  Mix well.

4.    Transfer this mixture into the cake tin and press this down using a flat spoon.  Keep pressing so that the mixture is all firm and even.

5.    Allow this biscuit mixture to cool in the fridge for 1-2 hours.

6.   Whisk the mascarpone cheese, double cream and icing sugar.  Add the lemon

juice and mix again

7.  Wash and chop about 7-8  strawberries in quarters

8.  Once the base has set, spread the strawberries on the base (optional).

9.  Spread the mixture on top of the base.  Smooth the top of the cheesecake

with the back of a wet dessert spoon.

10.    Keep the Strawberry Cheesecake in the fridge overnight.

Again Nayna’s instructions were really helpful.

11.  Remove the cheesecake from the fridge and allow it to get to the room

temperature (about 30 minutes)

12.  Place the cake tin on any food can and gradually pull down the sides of the cake tin.

13.  Using the baking paper/foil/clingfilm etc…transfer the cake to a serving dish.

15.   The cheesecake turns out so lovely and creamy that it can be served on its own