Strawberry Double Cheese Cheesecake
A delightful dessert combining rich cream cheese and mascarpone with fresh strawberries, creating a creamy and tangy cheesecake that's perfect for any occasion.
Ingredients
For the crust
- 1.5 cups crushed digestive biscuits or graham crackers These provide a sweet and crumbly base.
- 0.25 cups melted butter Rich and glossy, it binds the crust together.
For the filling
- 8 oz cream cheese, softened Essential for that creamy filling.
- 8 oz mascarpone cheese Adds depth and richness to the flavor.
- 0.5 cups powdered sugar Balances the cream’s richness.
- 1 cup heavy cream Lends a dreamy texture to the cheesecake.
- 1 tsp vanilla extract Enhances the overall flavor beautifully.
- 0.25 cups strawberry purée Infuses the mixture with flavor and color.
For the topping
- 0.5 cups fresh strawberries, chopped Provides delightful bursts of flavor.
- 2 tbsp sugar Enhances the strawberries.
- 1 tbsp lemon juice Balances the sweetness.
Instructions
Make the Crust
- In a mixing bowl, combine the crushed digestive biscuits (or graham crackers) with the melted butter. Press the mixture firmly into the bottom of a springform pan and transfer it to the refrigerator to set.
Prepare the Filling
- In a large mixing bowl, beat together the cream cheese, mascarpone cheese, powdered sugar, heavy cream, and vanilla extract until smooth. Gently fold in the fresh strawberry purée.
Assemble
- Pour the filling into the chilled crust, spreading it evenly. Chill in the refrigerator for a minimum of four hours, or until set firmly.
Make Strawberry Topping
- Mix the chopped fresh strawberries with sugar and lemon juice. Let sit for about 30 minutes.
Top Cheesecake
- Once the cheesecake is firm, remove it from the refrigerator and spoon the strawberry topping over the cheesecake.
Notes
Ensure all dairy products are at room temperature for best mixing. Don't skip the chilling step for the cheesecake to firm up beautifully.