Strawberry cheesecake – with mixed berry sauce

Processed with VSCOcam with f2 preset
Triple chocolate cookies – Rich and yummy!
9 July 2015
My makeup favorites – The chocolate bar palette!
26 July 2015
Show all

Strawberry cheesecake – with mixed berry sauce

Processed with VSCOcam with hb1 preset

Another day another cake. That’s going to be my new motto from now on. I know that my latest post was about baking, but I just can’t help myself. I love baking too much. The other day I was looking for a few recipes on Linda Lomelino’s blog http://callmecupcake.se when I found the most glorious Strawberry cheesecake I had ever seen in my entired life. It litterally felt like the recipe was calling me saying: “Make me, make me, I know you whant to make me haha”. So I did. Although I already love Linda’s recipes, you guys know that I like to give them little twists. This time I added an amazing mixed berries sauce that goes perfectly with the flavour of the cheesecake.

I must admitt that the pictures did not turn out as well as I expected. But I promise you that the taste is to die for. Let me know if you guys try out this cheesecake. I think it’s the perfect recipe for summer because you don’t even have to bake it in the oven. Just keep it in the fridge overnight and you are good to go. It is fresh, crunchy at the bottom and gooey on the inside. You are going to love it. I hope you guys like it!

XOXO

Francesca

Ingredients:

160 gr digestive biscuits
60 g butter, melted
200 g strawberries
160 gr sugar
1 lemon, juice and zest
250 g mascarpone, at room temperature
300 g cream cheese, at room temperature
400 ml heavy cream

For the sauce:

200 gr berries

2 tbs sugar

a few lemon drops

Method:

Mix biscuits in a food processor until finely ground. Combine crumbs with melted butter. Cover the bottom of a 18-24 cm (7-9 inch) springform with the mixture and put in the freezer while preparing the filling.
Mix strawberries, sugar, lemon juice and lemon zest in a food processor or blender. In a large bowl, combine mascarpone, cream cheese and heavy cream and beat until creamy. Add the strawberry puree and mix until incorporated. Pour batter over the prepared crust, cover with plastic wrap and freeze overnight. Remove from freezer at least 20-30 minutes before serving.

For the sauce: Put in a pan the sugar, a few lemon drops and the frozen barries. Let them cook over medium heat until you have a sauce. Let it cool and spread on top of your cheesecake.

%d bloggers like this: