2 tablespoons icing sugar, and some extra for sprinkling
225 grams strawberries, without stems and halved
Preparation
15 mins
0 mins
Low
Melt the butter and chocolate in a bowl over a double boiler, stirring occasionally. Add the cookie crumbs. Transfer the mixture to the mold and press down with a wooden spoon.
Beat the mascarpone cheese in a bowl with the lemon zest and juice, reserving some zest for decoration. Add sugar to taste. Spread the cheese mixture over the cookie base and refrigerate for at least 1 hour.
To serve, arrange the strawberries around the edge of the cheesecake and sprinkle the reserved lemon zest in the center. Dust with powdered sugar and cut into portions.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?