160g digestives or graham crackers
60g melted butter
200g strawberries hulled
1 lime juice and zest
250g mascarpone cheese
300g cream cheese
400ml heavy cream
extra strawberries for decoration.
To create this delight place the digestive biscuits into the food processor and blend until finely ground. Melt your butter in the microwave and mix with the biscuits. Now press the mixture into the bottom of a 18-24 cm cake tin (springform is best) and place in the freezer whilst you prepare your filling. To make the filling blend the strawberries, lime juice, zest and sugar in the blender to create a puree.
In a large bowl, combine the cream cheese, mascarpone and, and heavy cream using a whisk preferably electric, beat until creamy. Now add your puree and blend again until incorporated. Pour the mixture over your biscuit base and freeze for a few hours before serving.
Simple! no bake strawberry cheesecake.
Probably the best strawberry cheesecake you'll ever have! honest!