This is a no-cook cheesecake that takes very little time to make. You can make it ahead upto 24hrs and chilled till required.
To make this you will need
20cm(8in) round loose bottomed flan tin.
1.Melt the butter and chocolate in a small saucepan over low heat then stir in the crushed biscuit crumbs. Transfer the mix to the flat tin and press down evenly and firmly. allow to cool
2.Beat the mascarpone in a bowl with the zest, juice and the sugar to taste. The lemon juice will make the firm mascarpone cheese to be soft and “gooey” and easier to work with.
3.Pour the cheese mix over the biscuit base and spread evenly. Refrigerate for atleast 1hr or till its firm and safe to remove from the tin. You can refrigerate it for up to 24 hrs.
4.To serve, hul and halve the strawberries and arrange over the cheesecake. Dust with icing sugar and cut into even slices.
Chef Raphael’s Tip:
1.If you dont have icing sugar handy you can use your regular sugar but careful not to add too much. Instead of the icing sugar dusting you could also use your drinikng chocolate or cocoa.
2.When selecting your lemon, use a medium sized one as a large one will yield alot of the juice which will be be too much.
3.If u dont have the chocolate,add a little more of the butter and bind the crushed biscuit. I highly recommend you get the chocolate though as it makes the whole experience ‘DEVINE’ in your mouth.
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