Ingredients:
For the Biscuit Base:
- 75g butter
- 200g digestive biscuits
For the Cream:
- 200g cream cheese
- 250g mascarpone
- 150g natural yogurt
- 120g powdered sugar
- 1 packet vanilla sugar
- 1 tsp lemon zest
For the Topping:
- 400g strawberries
- 1 packet red fruit glaze (small size)
Instructions:
1. Prepare the Biscuit Base:
- Melt the butter in a pot over low heat.
- Crush the digestive biscuits finely using a mixer and combine them with the melted butter.
- Press the biscuit mixture into the bottom of a 22cm springform pan, using your hands to compact it.
2. Prepare the Cream:
- In a mixing bowl, whisk together the cream cheese, mascarpone, natural yogurt, powdered sugar, vanilla sugar, and lemon zest until smooth.
- Pour the cream mixture over the biscuit base and spread it evenly.
- Chill in the refrigerator for at least 1 hour.
3. Prepare the Topping:
- Slice the strawberries into thin pieces and arrange them in circles over the cream, starting from the outside and working inward.
- Prepare the fruit glaze according to the package instructions and pour it over the strawberries.
- Let the glaze set, then carefully remove the cheesecake from the springform pan.
4. Chill and Serve:
- Once the cheesecake is set, place it back in the fridge until ready to serve. This recipe makes approximately 12 slices.
Tip: To easily remove the cheesecake from the springform pan, run a knife along the edge between the cake and the pan just before serving. Then, carefully remove the sides of the springform.
Enjoy your delicious, refreshing no-bake strawberry cheesecake!
