The delightful flavours of citrus and berries make this no bake strawberry lemon cheesecake perfect for a summer gathering.
Are you a messy baker or a tidy one? I confess I am a messy baker. And for some unknown reason, I love to use a lot of utensils. I do try and clean as I go sometimes. Colleagues at work keep asking why I don’t take part in baking competitions, like Great British Bake Off. Erm no!!! I will be that baker with the messiest station, who will probably have a melt down if anything goes wrong. Maybe one day I will enter a competition. Just not now.
Let’s talk cheesecake.
No bake cheesecake are my favourite kind of desserts to make. It requires no baking and very few ingredients.
The best pan to use for cheesecakes is a springform pan. The removable sides make it easy to remove the cheesecake from the pan. Grease the bottom and sides of the cake tin and line the bottom with greaseproof paper. Press the cookie crust made with crushed digestive biscuits and melted butter into the bottom of the pan. Use the back of teaspoon to press the crust down. Chill the crust in the fridge whilst you make the cheesecake layers.
To create the tangy flavours of the lemon cheesecake layer cheesecake, I used a combination of lemon juice and extract. Add the zest of one lemon if you want a more intense lemon flavour.
The strawberry cheesecake layer is filled with lots of berry flavour. I started off by making a strawberry compote. The compote was made by cooking fresh strawberries, sugar, lemon juice and corn flour. To finish off the strawberry cheesecake layer I folded the cooled compote into the cheese mixture.
The cheesecake is light , yet still creamy and rich. All the textures and flavours my tatse buds love to feel when eating a cheesecake. I whipped cream until soft peaks formed and then added melted gelatin. Gelatin helps set the cheesecake. It also makes it more stable and easier to slice. Fold the whipped cream in a mixture of mascarpone and cream cheese.
This strawberry lemon cheesecake tastes so amazing. The flavours of berry and citrus compliment each other . Plus it is light which makes it the ideal dessert to serve at a barbecue.
You can make the cheesecake at least a week in advance and froze until you are ready to serve. Thaw in the fridge a day before you are ready to serve.
Ingredients
- 300 g (2 cups) crushed digestive biscuits
- 60 g (1/4 cup) melted butter
- 7 g gelatin powder
- 60 ml (1/4 cup) water
- 250 g (8.81 ounces) cream cheese
- 250 g (8.81 ounces) mascarpone
- 150 g (3/4 cup) caster sugar
- Juice from 1 lemon
- 1 teaspoon lemon extract
- 300 ml (11/4 cups) whipped cream
- 200 g (7 ounces ) strawberries
- 100 g (1/2 cup) sugar
- 1 lemon juiced
- 60 ml (1/4 cup) water
- 3 teaspoons cornflour
- 250 g (8.81 ounces) cream cheese
- 250 g (8.81 ounces) mascarpone
- 150 g (3/4 cup) caster sugar
- 300 ml (11/4 cups) whipped cream
- 7 g gelatin powder
- 60 ml (1/4 cup) water
- Whipped cream to decorate
Instructions
Grease a 9 inch loose bottom or springform cake tin. Line the bottom with greaseproof paper. In a bowl combine digestive crumbs, melted butter until crumbs are moist. Press crumb mixture onto bottom of the cake tin. Chill in fridge whilst preparing filling.
Whisk together gelatine and water in a small bowl and allow gelatin to bloom. Microwave the bowl of gelatin for 15 seconds or more until melted. Leave to cool slightly. Beat together mascarpone cheese, cream cheese, sugar, lemon juice and extract in a bowl until smooth. Whip cream in bowl of stand mixer until soft peaks form form then add melted gelatine. Beat cream until stiff peaks form and then gently fold in cheese mixture. Pour filling onto biscuit crust and smooth over top with spatula. Cover and put in fridge to chill whilst you prepare the strawberry cheesecake layer.
Puree chopped strawberries and pour into a saucepan .Add sugar to the berries and stir. Cook strawberries over high heat, stirring occasionally for about 5 minutes.Stir in lemon juice. Mix water and cornstarch in bowl until combined. Add mixture a little at a time whisking frequently until the sauce has thickened.Remove from heat and let sauce cool to room temperature.
Whisk together gelatine and water in a small bowl and allow gelatin to bloom. Microwave bowl of gelatin for 15 seconds until melted. Leave to cool slightly. Beat together mascarpone cheese, cream cheese and sugar in a bowl until smooth. Whip cream in bowl of stand mixer until soft peaks form form then add melted gelatine. Continue beating the cream until stiff peaks form and then gently fold in cheese mixture. Fold in the strawberry compote and then pour over the lemon cheesecake layer. Smooth over the top with a spatula. Cover and chill for 4 hours or overnight.
https://bakesbychichi.com/2017/08/strawberry-lemon-cheesecake.html
This is SO gorge! And obviously looks insanely delicious, too. The perfect flavor combo!