Preparation Time15 min   Makes8 servings

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.



May 20, 2017