INGREDIENTS:
For crust
- 300 g (2 cups) crushed digestive biscuits
- 60 g (1/4 cup) melted butter
Lemon Cheesecake Layer
- 7 g gelatin powder
- 60 ml (1/4 cup) water
- 250 g (8.81 ounces) cream cheese
- 250 g (8.81 ounces) mascarpone
- 150 g (3/4 cup) caster sugar
- Juice from 1 lemon
- 1 teaspoon lemon extract
- 300 ml (11/4 cups) whipped cream
Strawberry Cheesecake Layer
- 200 g (7 ounces ) strawberries
- 100 g (1/2 cup) sugar
- 1 lemon juiced
- 60 ml (1/4 cup) water
- 3 teaspoons cornflour
- 250 g (8.81 ounces) cream cheese
- 250 g (8.81 ounces) mascarpone
- 150 g (3/4 cup) caster sugar
- 300 ml (11/4 cups) whipped cream
- 7 g gelatin powder
- 60 ml (1/4 cup) water
- Whipped cream to decorate
INSTRUCTIONS:
- Grease a 9 inch loose bottom or springform cake tin. Line the bottom with greaseproof paper. In a bowl combine digestive crumbs, melted butter until crumbs are moist. Press crumb mixture onto bottom of the cake tin. Chill in fridge whilst preparing filling.
- Lemon Cheesecake Layer:
- Whisk together gelatine and water in a small bowl and allow gelatin to bloom. Microwave the bowl of gelatin for 15 seconds or more until melted. Leave to cool slightly. Beat together mascarpone cheese, cream cheese, sugar, lemon juice and extract in a bowl until smooth. Whip cream in bowl of stand mixer until soft peaks form form then add melted gelatine. Beat cream until stiff peaks form and then gently fold in cheese mixture. Pour filling onto biscuit crust and smooth over top with spatula. Cover and put in fridge to chill whilst you prepare the strawberry cheesecake layer.
- Strawberry Cheesecake Layer
- Puree chopped strawberries and pour into a saucepan .Add sugar to the berries and stir. Cook strawberries over high heat, stirring occasionally for about 5 minutes.Stir in lemon juice. Mix water and cornstarch in bowl until combined. Add mixture a little at a time whisking frequently until the sauce has thickened.Remove from heat and let sauce cool to room temperature.
- Whisk together gelatine and water in a small bowl and allow gelatin to bloom. Microwave bowl of gelatin for 15 seconds until melted. Leave to cool slightly. Beat together mascarpone cheese, cream cheese and sugar in a bowl until smooth. Whip cream in bowl of stand mixer until soft peaks form form then add melted gelatine. Continue beating the cream until stiff peaks form and then gently fold in cheese mixture. Fold in the strawberry compote and then pour over the lemon cheesecake layer. Smooth over the top with a spatula. Cover and chill for 4 hours or overnight.
Source: Bakes by Chichi
Share It To Your Friends!
Loading...
