Last week we were invited to our best friends house for a barbecue dinner. The weather was fantastic, the kids were playing in the backyard and we had a wonderful time. I decided to make this spring inspired cheesecake which is so happy and fresh and I think it’s a nice refreshing dessert to end a barbecue meal. You can make the compote from scratch or you can use preserved strawberries instead. Just make sure the “jam” is not too thick.
Ingredients (Form 24 cm)
150 g digestive biscuits or graham crackers
60 g butter, melted
Zest of one lemon
Filling
350 g ricotta cheese
350 g cream cheese
100 - 120 g confectioners’ sugar
3 eggs
Juice and zest of one lemon
10 to 11 strawberries, halved
Compote
1 cup chopped strawberries
1/2 cup granulated sugar
1 tablespoon lemon juice
3/4 cup chopped strawberries
Sweet lemon slices
1 lemon cut into slices
1 cup sugar
1 cup water
How to make Lemon - Strawberry Cheesecake:
Pulse the biscuits in a food processor and melt the butter over a low heat.
Combine cookie crumbs with melted butter and lemon zest. Butter well a baking spring form pan (use parchment paper if you want) and press the biscuits to the bottom to make the base. Refrigerate for 30 minutes.
Meanwhile using a saucepan, add all the ingredients of the Compote, 1 cup of strawberries, ½ cup of granulated sugar and 1 tablespoon of lemon juice, place over medium heat and when it comes to a boil lower the heat and simmer for 10 to 15 minutes. Allow to cool, then add the ¾ cup of fresh strawberries and toss.
Preheat the oven to 350 degrees.
Lay the halved strawberries on top of the biscuit base.
Using a bowl, combine the two cheeses, along with the sifted confectioners’ sugar, lemon juice and zest. Use an eggbeater or a spoon to mix all the ingredients together. Add eggs one at a time and stir so you have a smooth mixture.
Pour the mixture on top of the base with strawberries, lower the oven temperature to 320 degrees and place the cheesecake in the oven.
Bake for 35 - 40 minutes, remove from the oven, run a knife around rim of pan to loosen cake and cool before removing rim. Refrigerate for up to 4 hours.
Sweet slices of lemon.
Place a sauce pan to medium to high heat and boil 1 cup of water. When the water is boiling add the lemon slices and lower the heat. Simmer for 15 minutes. Remove the slices and discard the water.
Place the sauce pan to medium- high heat and add the 1 cup of water with the 1 cup of sugar. When it comes to a boil, lower the heat, add the lemon slices and simmer for 30 minutes.
Remove the slices and let them cool on a rack.
When you’re ready to serve, pour the compote mixture on top of the cheese cake and place the lemon slices around the cheesecake. Decorate with fresh mint leaves and serve!
