While on my weekly shopping spree at our green grocer last week, to my complete surprise, I spotted the first strawberries of the season. I was so happy I nearly burst out in tears; this meant that before long we will be indulging in mangos, litchis, kiwis and my favourite…prickly pears.
This is cause for celebration and time to bring out the big guns: creamy cheesecake, oh so sweet strawberries, and decadent chocolate. Every single bite is a symphony of flavours that evoke joyful memories – pure bliss. This cheesecake with strawberries and chocolate is so good, I really might just cry.
200 g tennis biscuits
150 g butter
250 g mascarpone
250 g crème fraîche
4 tablespoons sugar
3 teaspoons vanilla essence
6 fresh strawberries, slices
50 g milk chocolate, finely grated
1. To make the crust, crush the Tennis biscuits and place in a bowl. Melt the butter and pour over the cookie crumbs. Mix until the crumbs resemble moist sand. Press into the bottom of a 30cm pie dish and place in the refrigerator.
2. Whisk the mascarpone, crème fraîche, sugar and vanilla essence and pour onto the crust.
3. Let it set in the fridge for a few hours, preferably overnight.
4. Just before serving, sprinkle the chocolate over the cheesecake and decorate with the strawberries.