Strawberry and Mascarpone Cheesecake
Recipe from Tal Y Bryn Guesthouse near St Asaph & Denbigh
Included with your full breakfast at Tal Y Bryn are the farm's famous Llaeth y Llan breakfast yogurts produced in the family dairy next door. The natural yoghurt is prized for cooking and for adding to breakfast cereals because of its depth of flavour.
Strawberry and Mascarpone Cheesecake
INGREDIENTS - BASE
- 100g digestive biscuits
- 75g unsalted butter
INGREDIENTS - CHEESECAKE
- 250g mascarpone cheese
- 125g ripe strawberries
- 125ml double cream
- 60g caster sugar
METHOD - BASE
- Place the digestive biscuits in a bowl and using the end of a rolling pin crush into biscuit crumbs.
- Melt the butter and mix into the biscuit crumbs.
- Press the mixture into the bottom of your moulds and place into the fridge to set.
METHOD - CHEESECAKE
- Hull the strawberries and mash with a potato masher or a ricer.
- Mix the strawberry pulp with your mascarpone.
- Whip the cream and sugar to a soft peak and fold into the mascarpone mix.
- Spoon the mix into your moulds and refrigerate for 3 to 4 hours.
- Remove from the mould and decorate with fresh strawberries and serve with yogurt, cream or ice cream.
