Strawberry cheesecake

  • 225 g Digestive biscuits
  • 100 g butter
  • 400 g cream cheese
  • 250 g mascarpone
  • 200 ml whipping cream, half-whipped
  • 1 dl (or a bit more) sugar
  • 500 g strawberries cut into pieces
  • Juice and the grated zest of a medium-sized lemon
  • 1 tsp vanilla extract or the seeds of one vanilla pod
  • 5 leaves of gelatine
Line a 26 cm cake tin with parchment paper. Crush the biscuits and combine with the melted butter. Press the mixture into the bottom of the tin and refrigerate for an hour.
Soak the gelatine for 5 minutes in cold water. Whisk the cream cheese, mascarpone, sugar, grated lemon zest and vanilla extract until fluffy. Add the half-whipped cream and stir until smooth. Drain the gelatine and mix with a few tablespoonfuls of water until smooth. Add it to the lemon juice while stirring briskly. Add the lemon juice in a fine stream to the cream cheese mixture while stirring quickly. Add the strawberries, stir until smooth and pour onto the biscuit base.
Cover the cake tin with cling film and refrigerate for at least 6 hours or, if possible, overnight.