Strawberry and lemon cheesecake with berry jelly

Very fresh cheesecake: use flavourful strawberries. Make the day before and decorate before serving. Very successful and attractive; decorate however you like, but I promise it is delicious 😜🍓.

INGREDIENTS FOR A 20 cm TIN

BASE

200 g DIGESTIVE OR PLAIN BISCUITS

100 g BUTTER

CREAM

250 RICOTTA

250 g MASCARPONE

100 g ICING SUGAR

250 g WHIPPING CREAM (plus 3/4 tablespoons to dissolve gelatine)

10 g GELATINE LEAVES

100 g STRAWBERRIES

JUICE OF 1 LEMON (and zest of 2)

VANILLA EXTRACT

BERRY JELLY

300 g FROZEN BERRIES

40 g CASTER SUGAR

1 TABLESPOON OF CORNFLOUR (or 4 grams of gelatine leaves)

STRAWBERRIES TO DECORATE

I finely process biscuits, add microwaved melted butter and press evenly into a tin lined with baking paper on the base and acetate or paper strips on the sides. I use a meat mallet to press and refrigerate to firm up.

I soak gelatine in cold water for about 10 minutes. I wash and blend strawberries and sieve the pulp.

I put mascarpone, ricotta and icing sugar in a bowl.

I beat with electric whisks.

I whip cream separately and fold into mascarpone cream, adding gelatine dissolved in a few tablespoons of boiling cream.

I add juice of 1 lemon and beat briefly on low speed.

I divide equally between three bowls.

I add strawberry pulp to one and mix.

I add grated zest of 2 lemons to the second.

Vanilla extract to the third.

I pour the lemon-zest cream onto the biscuit base.

I refrigerate or freeze briefly, about ten minutes, add and gently level strawberry cream, chill again and add vanilla cream.

I level and refrigerate for a few hours to set before decoration.

For jelly, I cook frozen berries, sugar and cornflour until thick. If using gelatine leaves, soak in cold water for 10 minutes and add to boiling sauce. I remove from heat, blend and sieve until smooth.

I spread evenly over the cake, refrigerate a few hours and decorate with strawberries.

I refrigerate until serving.