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Strawberry Lemon Cheesecake

Strawberry Lemon Cheesecake

The delightful flavours of citrus and berries make this no bake strawberry lemon cheesecake perfect for a summer gathering.
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Course: Dessert
Keyword: No Bake Cheesecake, Summer Dessert
Calories:

Ingredients

Crust

  • 300 grams (2 cups) crushed digestive biscuits
  • 60 grams (1/4 cup) melted butter
  • 2 tablespoons light brown sugar

Lemon Cheesecake Layer

  • 7 grams gelatin powder
  • 60 ml (¼ cup) water
  • 250 grams (8.81 ounces) cream cheese
  • 250 grams (8.81 ounces) mascarpone
  • 150 grams (¾ cup) caster sugar
  • Juice from 1 lemon
  • 1 teaspoon lemon extract
  • 300 ml (1¼ cups) whipped cream

Strawberry Cheesecake Layer

  • 200 grams (7 ounces ) strawberries
  • 100 grams (½ cup) sugar
  • 1 lemon juiced
  • 60 ml (¼ cup) water
  • 3 teaspoons  cornflour
  • 250 grams (8.81 ounces) cream cheese
  • 250 grams (8.81 ounces) mascarpone
  • 1 teaspoon vanilla extract
  • 150 grams (3/4 cup) caster sugar
  • 300 ml (1¼ cups) whipped cream
  • 7 grams gelatin powder
  • 60 ml water
  • Whipped cream to decorate

Instructions

  • In a bowl combine digestive crumbs, melted butter and light brown sugar until crumbs are moist. Press crumb mixture onto bottom and a little up the sides of a 20cm loose bottom or springform tin. Chill in fridge whilst preparing filling.
  • Whisk together gelatine and water in a small bowl and allow gelatine to bloom. Microwave the bowl of gelatin for 15 seconds until melted.
  • To make the lemon cheesecake layer: Beat together mascarpone cheese, cream cheese, sugar, lemon juice, extract in a bowl until smooth. Whip cream in bowl of stand mixer until soft peaks form, add in cooled gelatin and then continue to beat until stiff peaks form. Gently fold in cheese mixture. Pour filling onto biscuit crust and smooth over top with spatula. Cover and put in fridge to chill for 4 hours.
  • To make the strawberry cheesecake layer. Place strawberries and sugar in a saucepan and stir to coat all berries with sugar. Cook strawberries over high heat, stirring occasionally for about 5 minutes. Stir in lemon juice. Mix water and corn starch in bowl until combined. Add mixture a little at a time whisking frequently until sauce has thickened. Remove from heat and let sauce cool to room temperature. Chill in fridge.
  • Beat together mascarpone cheese, cream cheese, sugar, vanilla extract . in a bowl until smooth. Add in cooled strawberry compote. Whip cream in bowl of stand mixer until soft peaks form, add in cooled gelatin and then continue to beat until stiff peaks form. Gently fold in cheese mixture. Pour filling over lemon cheesecake and smooth over top with spatula. Cover and put in fridge to chill for 4 hours.
  • Decorate with swirls . Store the cheesecake for up to 3 days in the fridge. It also freezes well.
If you made this recipe, I would love to hear from you.Tag Bakes By Chichi on Instagram or hashtag #bakesbychichi