Summer Strawberry Mascarpone Cheesecake Recipe at MyDish

Summer Strawberry Mascarpone Cheesecake

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Method

  • 1. Mix the crushed biscuits with the melted butter and then lightly press the mixture into the tin to make and even layer. Chill for 20 minutes.

  • 2. Beat the condensed milk with the mascarpone cheese until the mixture is smooth. Add the lemon juice and combine thoroughly.

  • 3. In a blender or food processor, pulse half the strawberries with the jam, until lightly crushed, leaving small pieces.

  • 4. Spread half the cream mixture onto the biscuit base. Spoon over all the crushed strawberries and top with the remaining cream mixture. Chill for 4 hours.

  • 5. Halve the remaining strawberries and arrange on top of the cheesecake.

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    Ingredients

    • 200g Shortbread biscuits. crushed
    • 25g Butter. melted
    • 405g can Carnation Condensed Milk Light
    • 2x250g tubs Mascarpone cheese
    • 2 Juice of large lemons (about 100ml)
    • 450g Strawberries
    • 2 tbsp. Strawberry jam
    • 1 20cm (8in) spring form tin. greased and base lined with baking parchment

    By Views 2613  Added Thu May 6 2010


    Easy cheesecake recipe which makes a light summer dessert

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