3½ oz (100g) bittersweet chocolate, chopped
3 tbsp butter
1¼ cups graham cracker crumbs
9 oz (250g) mascarpone
Grated zest and juice of 2 limes
8 oz (225g) strawberries
3 tbsp confectioners sugar, plus more for sifting
8 in (20cm) springform pan
Melt the chocolate and butter in a small saucepan over low heat. Stir in the cracker crumbs. Press firmly and evenly into the springform pan.
Mash the mascarpone in a bowl with the lime zest and juice. Mix in the confectioner’s sugar. Spread in the pan.
Refrigerate for at least 1 hour to chill and set.
Arrange the strawberries over the cheesecake. Sift confectioner’s sugar over the top. Remove the sides of the pan, slice into wedges, and serve chilled.