cheesecake semifreddo



  • 400g strawberries, hulled
  • 150g caster sugar
  • 100g digestive biscuits, crushed
  • 50g unsalted butter, melted
  • 500g mascarpone
  • 300ml fresh vanilla custard
  • 1 teaspoon vanilla extract
  • Thick cream, whipped, to serve


Step 1


Place 250g of the strawberries and 100g of the sugar in a food processor and process until smooth. Set aside.

Step 2

Combine biscuits and butter. Press into base of a 23cm spring-form pan. Refrigerate for 15 minutes to chill.

Step 3

Place mascarpone, custard, vanilla and remaining sugar in a food processor. Process until smooth. Pour over the biscuit base. Drizzle with strawberry sauce, then use a skewer to swirl it through. Freeze for at least 2 hours. Transfer to fridge 30 minutes before serving.

Step 4

Slice the cheesecake semifreddo and serve with cream, garnished with the remaining strawberries.

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