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Strawberry and lemon marscapone cheesecake

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About the bake

These pretty little cheesecakes are a great dessert for dinner parties, looking elegant and tasting delicious too.

40Prep Time
4Serves
Easy

Method

  1. Step 1:

    Place 4 dessert rings (approx 9cm across, 3.5 cm high) on to a baking sheet lined with baking parchment.

  2. Step 2:

    In a medium bowl, mix the crushed shortbread with the melted butter, divide between the rings and smooth down with a teaspoon.

  3. Step 3:

    In a large bowl, using an electric whisk, beat the mascarpone cheese with the caster sugar.

  4. Step 4:

    With the whisk running, slowly pour in the double cream and whisk until the mixture starts to thicken and becomes firm. Fold in the grated lemon rind and lemon juice to taste.

  5. Step 5:

    Slice the strawberries in half and place into the rings with the cut sides against the rings. Spoon in the mascarpone filling and smooth the tops with a palette knife. Put in the fridge to set for 3–4 hours or overnight.

  6. Step 6:

    Carefully lift the rings on to serving plates. Remove the rings and top with blueberries.

Ingredients

  • For the base

    • 100g Shortbread biscuits (finely crushed)
    • 25g Butter (unsalted) (melted)
  • For the filling

    • 250g Mascarpone cheese
    • 2 tbsp Billington's Unrefined Golden Caster sugar
    • 150ml Double cream
    • 1 Lemon (rind (finely grated) and juice)
    • 400g Strawberries
  • For the topping

    • 200g Blueberries

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