Strawberry Double Cheese Cheesecake
A luxurious dessert featuring layers of creamy textures and the sweetness of strawberries, all atop a buttery biscuit crust.
Ingredients
Crust
- 1 1/2 cups crushed digestive biscuits or graham crackers Creates a sturdy, aromatic base.
- 1/4 cup melted butter Adds a rich, buttery flavor.
Filling
- 8 oz cream cheese, softened Offers a smooth and tangy layer.
- 8 oz mascarpone cheese Adds extra richness.
- 1/2 cup powdered sugar Sweetens the filling.
- 1 cup heavy cream Provides a luscious mouthfeel.
- 1 tsp vanilla extract Enhances flavors.
- 1/4 cup strawberry purée Infuses with vibrant strawberry essence.
Strawberry Topping
- 1/2 cup fresh strawberries, chopped Brighten the dessert.
- 2 tbsp sugar Balances acidity.
- 1 tbsp lemon juice Brightens flavor.
Instructions
Make the Crust
- Mix the crushed digestive biscuits or graham crackers with melted butter, then press firmly into the bottom of a springform pan. Refrigerate while preparing the filling.
Prepare the Filling
- Beat the softened cream cheese and mascarpone cheese with an electric mixer until smooth. Gradually add in powdered sugar, heavy cream, and vanilla extract, mixing until velvety.
- Gently fold in the strawberry purée.
Assemble
- Pour the filling over the chilled crust, smooth out the top, and refrigerate for about 4 hours until firm.
Make Strawberry Topping
- Combine chopped strawberries, sugar, and lemon juice in a bowl, mix gently, and let sit for about 30 minutes.
Top Cheesecake
- Spoon strawberry topping over the cheesecake just before serving.
Notes
Ensure cream cheese and mascarpone are at room temperature for a smooth mix. Use freshly pureed strawberries for best flavor. Allow ample chilling time for the proper texture.