Restaurant 1861

Fine food worth the extra mile!


Strawberry and Mascarpone Cheesecake


RDL 0143

For the Base
100g digestive biscuits
75g unsalted butter

Method
Place the digestive biscuits in a bowl and using the end of a rolling pin crush into biscuit crumbs. Melt the butter and mix into the biscuit crumbs. Press the mixture into the base of your mould and place in the fridge to set.

Cheesecake mix
250g Mascarpone cheese
125g ripe Strawberries
125mls Double cream
60g Caster sugar

Method
Hull the strawberries and mash with a potato masher, a fork or a ricer. Mix the strawberry pulp with your mascarpone.


Whip the cream and sugar to a soft peak and fold into the mascarpone mix. Spoon the mix into your mould and refrigerate for 3 to 4 hours.


Remove from the mould and decorate with fresh strawberries and serve with Cream, Chocolate Ice Cream or Strawberry Sorbet