Strawberry and lemon marscapone cheesecake - recipe

Ingredients

Recipe , Strawberry , Lemon , Cheesecake 2 , Mascarpone

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1

Place 4 dessert rings (approx 9cm across, 3.5 cm high) on to a baking sheet lined with baking parchment.
2
In a medium bowl, mix the crushed shortbread with the melted butter, divide between the rings and smooth down with a teaspoon.

For this step you'll need:
- 100g Shortbread biscuits finely crushed
- 25g Butter (unsalted) melted
3
In a large bowl, using an electric whisk, beat the mascarpone cheese with the caster sugar.

For this step you'll need:
- 250g Mascarpone cheese
- 2 tbsp Unrefined golden caster sugar
4
With the whisk running, slowly pour in the double cream and whisk until the mixture starts to thicken and becomes firm. Fold in the grated lemon rind and lemon juice to taste.

For this step you'll need:
- 150ml Double cream
- 1 Lemon rind (finely grated) and juice
5
Slice the strawberries in half and place into the rings with the cut sides against the rings. Spoon in the mascarpone filling and smooth the tops with a palette knife. Put in the fridge to set for 3–4 hours or overnight.

For this step you'll need:
- 400g Strawberries
6
Carefully lift the rings on to serving plates. Remove the rings and top with blueberries.

For this step you'll need:
- 200g Blueberries

⇐ Strawberry cheesecake

Strawberry and blueberry crumble ⇒