Ingredients (serves 8)
* 400g strawberries, hulled
* 150g caster sugar
* 100g digestive biscuits, crushed
* 50g unsalted butter, melted
* 500g mascarpone
* 300ml fresh vanilla custard
* 1 tsp vanilla extract
* Thick cream, whipped, to serve
Method
1. Place 250g of the strawberries and 100g of the sugar in a food processor and process until smooth. Set aside.
2. Combine biscuits and butter. Press into base of a 23cm spring-form pan. Refrigerate for 15 minutes to chill.
3. Place mascarpone, custard, vanilla and remaining sugar in a food processor. Process until smooth. Pour over the biscuit base. Drizzle with strawberry sauce, then use a skewer to swirl it through. Freeze for at least 2 hours. Transfer to fridge 30 minutes before serving.
4. Slice the cheesecake semifreddo and serve with cream, garnished with the remaining strawberries.
Source
delicious. - Page 60
Recipe by Valli Little
Strawberry cheesecake semifreddo
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