Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.
No Cook Strawberry Cheesecake
Minimal effort, this show stopping dessert requires no cooking, just a bit of organisation as it needs time in the fridge to set.
Serves: 8
Prep: 25 minutes
Cooking: 0 minutes
Total: minimum of 4 hours in the fridge
Difficulty: easy
INGREDIENTS
250g gingernut biscuits
130g butter
500g Mascarpone Cheese
4 tbsp lemon curd
Juice of a lemon plus zest to serve
600g Fresh Strawberries
Fresh mint
over the top.
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Grease a loose bottomed 20cm cake tin and line the bottom.
Crush the biscuits in a bag using a rolling pin or blitz them in a food processor.
Melt the butter and mix the biscuit crumbs together with the butter.
Tip the biscuit/butter mixture into the bottom of the cake tin and refrigerate for an hour or longer.
Half a handful of the strawberries and arrange them around the outside of the biscuit base, cut side facing outwards.
Beat the Mascarpone, lemon curd and lemon juice in a bowl.
Spoon the mascarpone mixture onto the middle of the biscuit base using a spatula to carefully level the mixture pushing it to the sides so that it holds the strawberries in place. Refrigerate for a minimum of 4 hours. Overnight is fine!
Finish by decorating with the remaining strawberries and fresh mint, grating the lemon zest
