Strawberry and mint cheesecake

If sunshine had a flavor, this cheesecake would be it!

With its creamy, dreamy filling, sweet strawberry topping, and a fresh little kick from mint leaves, this dessert is what summer dreams are made of.

It’s rich without being heavy, sweet without being too much, and fancy-looking without any drama in the kitchen (we love a low-effort, high-reward situation). The strawberries bring the fruity charm, the mint adds a refreshing twist, and together, they turn a classic cheesecake into something just a little extra, in the best way.

Perfect for impressing guests, treating yourself, or just giving your taste buds a little party.

Ingredients:

• 200 g plain biscuits
• 1 lemon (grated zest and juice)
• 130 g melted butter (one minute in the microwave)
• 3 large eggs
• 370 g mascarpone
• 70 g flour
• 250 ml strawberry (or berry) yogurt
• 300 g strawberries
• vanilla essence
• 130 g sugar (plus another 4-5 tablespoons)

Preparation:
Start by placing the broken biscuits in a food processor and blending them until finely crushed. Next, pour in the melted butter (you can melt it quickly in the microwave) and mix until the texture resembles wet sand.

Line a tray with baking paper, then transfer the biscuit and butter mixture into it. Press it down firmly using your fingers or the back of a spoon to form the cheesecake base.

Next, separate the egg yolks from the whites. Whip the egg whites until they form stiff peaks – they should be fluffy and firm enough that they don’t slide out if you turn the bowl upside down. Set them aside for now.

Preheat the oven to 170°C (340°F).

In a mixing bowl, combine the egg yolks with the 130 g of sugar, vanilla, and grated lemon zest. Mix well until the sugar is mostly dissolved. Add the yogurt and mascarpone, then beat with a mixer until the mixture becomes smooth and creamy.

Next, add the flour and mix again until fully incorporated.

Using a spoon, gently fold the whipped egg whites into the mixture in batches, using upward motions from the bottom of the bowl. Continue until everything is fully combined and you have a light, airy batter.

Pour the prepared batter into the tray over the biscuit base, then smooth the top evenly with a spoon.

Place the tray in the oven and bake for about 55 minutes. Once the time is up, turn off the oven and let the cheesecake rest inside for another 10 minutes with the door closed.

Meanwhile, prepare the topping: add the washed and quartered strawberries to a pot, along with the remaining tablespoons of sugar and the lemon juice. Stir well, then place over low heat and let it simmer gently for 7–10 minutes.

After the 10 minutes have passed, take the tray out of the oven and let it cool on the counter for another 10 minutes. Then, using a spoon, gently spread the strawberries over the cheesecake as evenly as possible.

Finish by garnishing with fresh mint leaves. Let the cheesecake cool completely, then pop it in the fridge. Serve it chilled — it’s absolutely delicious that way! 😊

If you try the recipe, let me know how you liked it! 😊

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