Ingredients:

  • 250g Digestive Biscuits (or Graham Crackers)
  • 115g Unsalted Butter, melted
  • 2 tablespoons Granulated Sugar (for base)
  • 450g full-fat Cream Cheese, softened
  • 250g full-fat Mascarpone Cheese, chilled
  • 150g Granulated Sugar (for filling)
  • 1 teaspoon high quality Vanilla Extract
  • 1 tablespoon Fresh Lemon Juice
  • 240ml Heavy Whipping Cream, cold
  • 2 tablespoons Powdered (Icing) Sugar
  • 200g Fresh or Frozen Strawberries (for glaze)
  • 50g Granulated Sugar (for glaze)
  • 2 tablespoons Water (for glaze)
  • 1 teaspoon Lemon Juice (for glaze)
  • 150g Fresh Strawberries, sliced (for garnish)

Instructions:

  1. Prepare the Base: Pulse biscuits in a food processor until fine crumbs form. Combine crumbs, melted butter, and 2 tablespoons of sugar. Press mixture firmly and evenly into the bottom of a prepared 9-inch springform pan. Chill base while preparing the filling.
  2. Start the Strawberry Sauce: Combine 200g strawberries, 50g sugar, water, and 1 teaspoon lemon juice in a small saucepan. Simmer gently until berries soften and the liquid thickens slightly (about 8–10 minutes). Remove from heat and allow to cool completely.
  3. Whip the Cream: In a clean, chilled bowl, whip the heavy whipping cream and powdered sugar until stiff peaks form. Set aside.
  4. Mix the Cheeses: In a separate large bowl, beat the softened cream cheese, cold mascarpone, 150g granulated sugar, vanilla, and 1 tablespoon lemon juice until completely smooth and lump-free. Scrape down the sides well.
  5. Fold Together: Gently fold the whipped cream into the mascarpone mixture in two additions using a rubber spatula until just combined. Do not overmix.
  6. Assemble and Chill: Pour the filling evenly over the chilled biscuit base. Smooth the top with the spatula. Cover loosely with plastic wrap and refrigerate for at least 6 hours, or until completely firm.
  7. Final Topping: Once the cheesecake is set, remove it carefully from the springform pan. Spread the cooled strawberry glaze evenly over the top. Arrange the 150g fresh sliced strawberries decoratively over the glaze.
  8. Serve: Slice and serve the No-Bake Mascarpone Cheesecake cold.