Ingredients
Serves: 10
Prep: 25 mins
Bake: 50 mins
Chill: Overnight
- 300g digestive biscuits
- 200g butter, melted
- 250g full-fat cream cheese
- 250g mascarpone
- 140g caster sugar
- 1 lemon, juice & zest
- 3 medium eggs
Marinated strawberries
- 400g Irish strawberries
- 1 tbsp icing sugar
- 2 tbsp chopped fresh basil
Method
- Preheat your oven to 160°C / 140°C Fan.
- Line the base of a 20cm round, 6cm deep loose-bottom baking tin with parchment paper and grease the base and sides.
- Blitz the biscuits until a fine crumb is reached.
- Add the melted butter and mix.
- Press this buttery crumb mix over the base and up the sides of the tin.
- Chill for 20 minutes.
- Place the cream cheese, mascarpone, caster sugar, and lemon zest into a mixing bowl and, using a hand mixer, mix all the ingredients together until smooth.
- Gradually add the eggs, one by one, until incorporated.
- Add the lemon juice and mix.
- Pour the cheesecake batter into the chilled lined tin.
- Place in the centre of the oven and bake for 50/60 minutes or until the filling is set but has a slight wobble in the centre.
- Cool in the oven by leaving the door slightly open.
- Once cooled, place in the fridge for a minimum of 4 hours or overnight.
- For the marinated berries, simply hull the strawberries and cut in half, add the chopped fresh basil, and allow to marinate for 15 minutes.
- To serve, top the chilled cheesecake with the berries, and enjoy.
