Strawberry Double Cheese Cheesecake
A rich and creamy cheesecake layered with fresh strawberries and a buttery crust, perfect for any celebration.
Ingredients
Crust
- 1.5 cups crushed digestive biscuits or graham crackers These will form the base.
- 0.25 cups melted butter Adds richness.
Cheesecake Filling
- 8 oz softened cream cheese Use room temperature for easier mixing.
- 8 oz mascarpone cheese For a creamy texture.
- 0.5 cups powdered sugar To sweeten the filling.
- 1 cup heavy cream Whipped for lightness.
- 1 tsp vanilla extract Enhances flavor.
- 0.25 cups strawberry purée Adds berry flavor.
- 0.5 cups fresh, chopped strawberries For added texture.
Strawberry Topping
- 2 tbsp sugar To mix with strawberries.
- 1 tbsp lemon juice Brightens the topping.
Instructions
Make the Crust
- Mix the crushed biscuits with melted butter until fully coated.
- Press the mixture into the bottom of a springform pan.
- Refrigerate while preparing the filling.
Prepare the Filling
- In a large mixing bowl, beat the softened cream cheese and mascarpone cheese until smooth.
- Add the powdered sugar and mix until well combined.
- Incorporate the heavy cream and vanilla extract, beating until fluffy.
- Gently fold in the strawberry purée.
Assemble
- Pour the filling over the chilled crust, smoothing the top.
- Refrigerate for at least 4 hours or until firmly set.
Make Strawberry Topping
- Mix chopped strawberries, sugar, and lemon juice in a bowl.
- Let sit for about 30 minutes to develop flavors.
Top Cheesecake
- Remove the cheesecake from the springform pan.
- Spoon the strawberry topping over the cheesecake before serving.
Notes
Allowing ample refrigeration time helps the flavors meld beautifully. Avoid rushing the cooling process.