Delicious fresh flavours of strawberries and lime, all wrapped up in a classic cheesecake.

  • Serves: 8 people
  • Prep time: 120 minutes
    • American
    • Vegetarian

    Strawberry, Lime & Almond Mascarpone Cheesecake

    Recipe Information

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    200g Digestive Biscuits

    20g Demerara Sugar

    60g Butter, melted

    1tsp Almond extract

    150ml Double Cream

    340g Mascarpone Cheese

    50g Caster Sugar

    10g Icing Sugar

    1tsp Lime Juice

    1tsp Vanilla Extract

    To decorate:

    200g Irish Strawberries, sliced

    Zest of 1 Lime

    1 stalk of Fresh Mint Leaves


    To make the base, blitz the digestive biscuits in a food processor.

    Transfer the crumbs to a bowl and stir in the demerara sugar, melted butter, and almond extract.

    Press the biscuit mixture into the base and sides of a 25cm loose based tart tin. Refrigerate for 30 minutes.

    Whisk together the double cream and icing sugar until smooth peaks form.

    In a separate bowl, whisk the mascarpone, caster sugar, lime juice, and vanilla extract until no liquid remains on the surface.

    Gently fold the two mixtures together before transferring to the biscuit base.

    Top the cheesecake with the sliced strawberries, lime zest, and mint leaves.

    Refrigerate for 1 hour before serving.