No-Bake Strawberry Pimm's Cheesecake

A delicious no-bake cheesecake recipe with strawberries and Pimms- perfect to get you into the summertime mood!

by Ruby Bhogal
Serves
8
Course
Dessert
Prep. Time
1 Hrs
Cook Time
1 Hrs 5 Mins
  • Ingredients
  • Method

Ingredients

Method

1

Line the base of a 20cm springform tin with greaseproof paper. Into a bowl, mix the crushed digestive biscuits, add the zest of oranges and mix well with the unsalted butter. Press the crumb firmly and evenly into the base of the tin and leave to set in the fridge for approx. 30mins.

2

In a bowl of cold water, allow the gelatine leaves to soak.

3

Using a stand mixer or electric hand whisk, mix the mascarpone, double cream, golden icing sugar, vanilla bean paste, Pimm's and mint until smooth. Into the boiling water, add in the softened gelatine leaves and stir until thoroughly dissolved. Pour into the cream mixture and beat well.

4

Carefully pour onto the biscuit base and even out using a palette knife. Leave to set in the fridge for approximately 1hr.

5

Place the macerated strawberries onto kitchen paper to soak off excess liquid. Arrange in a pattern on top of the cheesecake. Place back in the fridge whilst you make the jelly.

6

In a saucepan, add in the water, sugar and lemon zest. Bring to boil. Sprinkle in the agar agar, stir and bring to boil again. Remove off the heat and allow to cool for 5\-10mins.

7

Carefully pour the jelly liquid on top of the strawberries and place back in the fridge for another hour until completely set.

8

Use a blowtorch to gently heat the sides of the tin, remove from the springform tin, slice and serve!

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