300g digestive biscuits
200g butter, melted
250g full fat cream cheese
140g caster sugar
1 lemon, juice & zest
3 free range medium eggs
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.