A fantastic summer dessert, the strawberries beneath the cheesecake layer look stunning when cut, whilst the base adds its own beguiling texture and flavour. Try using blueberries or raspberries instead, and you've got three deliciously different puddings in one recipe!"
Ingredients
base
- 200 g coconut biscuits, such as Nice biscuits, crushed
- 85 g butter, melted
Filling
- 405 g Carnation Condensed Milk Light
- 500 g Mascarpone cheese
- juice of 2 lemons
Topping
- 450 g strawberries
- 2 tbsp strawberry jam
- you will also need a 20cm (8") spring-form cake tin greased and base lined with baking parchment
Instructions
- Mix the crushed biscuits and melted butter, then lightly press into the base of the tin.
- Chill.
- Meanwhile, beat together the condensed milk and mascarpone cheese until completely smooth. Add the lemon juice and combine thoroughly.
- In a blender or food processor, pulse half the strawberries with the jam until lightly crushed, leaving small pieces.
- Spread half the cream mixture onto the biscuit base. Spoon over all the crushed strawberries, then top with the remaining cream mixture. Chill for at least 4 hours or overnight.
- Halve the remaining strawberries and arrange them on top of the cheesecake.
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Nutrition Facts
Strawberry and Mascarpone Cheesecake
Amount per Serving
Calories
444
% Daily Value*
Fat
30
g
46
%
Saturated Fat
17
g
106
%
Trans Fat
1
g
Cholesterol
64
mg
21
%
Sodium
196
mg
9
%
Potassium
78
mg
2
%
Carbohydrates
36
g
12
%
Fiber
1
g
4
%
Sugar
25
g
28
%
Protein
7
g
14
%
* Percent Daily Values are based on a 2000 calorie diet.
