- 100g digestive biscuits, bashed into crumbs
- 50g Kerrygold butter, melted
- 500g mascarpone
- 50g icing sugar, sieved
- 1 tsp vanilla extract
- 300g strawberries, hulled and chopped into quarters
- For the sauce:
- 100g strawberries, hulled and chopped into quarters
- 2 tbsp lemon juice
- 1 tbsp caster sugar
Mix the crushed biscuits and the melted butter together well. Divide the biscuit mixture between dessert glasses (or ramekins) and press down well. Transfer the glasses to the fridge and chill for approx 10 minutes to set.
Mix the mascarpone, icing sugar, and vanilla well. Then stir in the strawberries (it’s nice if the strawberries start to bleed into the mascarpone).
Make the sauce by placing 100g of strawberries into a food processor along with the lemon juice and sugar. Blend together until smooth. Taste and add more sugar if desired.
Take the glasses out of the fridge and spoon the mascarpone mixture on the top of the biscuit base, dividing the mixture evenly between the four glasses. Then generously drizzle the sauce over the top of the mascarpone.
Chill the cheesecakes in the fridge if not eating them straight away. These are also really delicious eaten straight away.