Baked lemon Cheesecake with Basil marinated Strawberries

Serves 10
300g digestive biscuits
200g butter, melted
250g full fat cream cheese
250g mascarpone
140g caster sugar
1 lemon, juice & zest
3 free range medium eggs
Marinated strawberries
400g Clarke’s Irish strawberries
1 tbsp icing sugar
2 tbsp chopped O’Hanlons fresh basil
 Preheat your oven to 160°C / 140°C Fan / 315°F / Gas 3.
 Line the base of a 20cm round, 6cm deep loose bottom baking tin with parchment paper
and grease the base and sides.
 Blitz the biscuits until a fine crumb is reached.
 Add the melted butter and mix.
 Press this buttery crumb mix over the base and up the sides of the tin.
 Chill for 20 minutes.
 Place the cream cheese, mascarpone, caster sugar and lemon zest into a mixing bowl and
using a hand mixer, mix all the ingredients together until smooth.
 Gradually add the eggs, one by one until incorporated.
 Add the lemon juice and mix.
 Pour the cheesecake batter into the chilled lined tin.
 Place in the center of your pre-heated oven and bake for 50/60 minutes or until the filling is
set but has a slight wobble in the center.
 Cool in the oven by leaving the door slightly open.
 Once cooled, place in the fridge for a minimum of 4 hours or overnight.
 For the marinated berries, simply hull the strawberries and cut in half, sprinkle with icing
sugar and chopped basil and allow to marinate for 15 minutes.
 To serve, top the chilled cheesecake with the berries and enjoy.
Top Tip: If you can’t get your hands on marscapone, just use all cream cheese instead. Take
inspiration from this recipe and top your cheesecake with your favorite Summer fruits.

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