Lemon & Strawberry Swirl Cheesecake
Serves 8
INGREDIENTS:
300g digestive biscuits
100g butter
300ml double cream
340g cream cheese
Zest of 3 lemons, juice of 2 lemons
150g caster sugar
Strawberry puree
255g strawberries
30g caster sugar
METHOD:
1. Line the base of an 18cm spring cake tin with greaseproof / parchment paper.
2. Place the digestive biscuits in a blender and blend until you get a breadcrumb like consistency. Then pour in the butter and blend for 30 seconds. Spoon the biscuit base into the prepared tin and use the back of a spoon to smooth it flat. Put the tin into the fridge to chill while you make the topping.
3. To make the strawberry puree, place the strawberries and 30g of caster sugar in a small saucepan over a low heat, stir so that the sugar is coating the strawberries. Allow the strawberries to cook for about 5 minutes, until they soften. Blitz the cooked mixture in a blender, then push through a sieve to remove the seeds and allow to cool.
4. Whip the cream using a whisk or mixer, once the cream is whipped, add in the sugar, cream cheese, lemon juice and zest and whisk together until you get a light fluffy texture.
5. Remove the baking tin from the fridge and spoon the cheesecake mixture on top. Drizzle 1/2 of the puree over the cheesecake and use a spoon to swirl the puree into the cheesecake mixture.
6. Place the cheesecake into the fridge for at least 2 hours to set fully.
7. Serve each slice with a drizzle of the remaining strawberry puree.
