No Bake Cheesecake

This Cheesecake in particular is the closest to my appetite. If you haven't try a Mascarpone cheesecake before, you must do. The Mascarpone Flavor takes the cheesecake to another level of a rich, luxury, thick but yet light flavour; with a firm, soft texture. No Bake hussle needed to worry about, and turns out ready in an houre. So how catalyst is that. 

Crust Ingredients; 

250g Digestive biscuit , 130g melted butter

Cheese Ingredients; 

500g Mascarpone Cheese , 1tsp vanilla , 1tbsp fresh cream , 1/2cup natural honey.

Topping Ingredients; 

200g strawberries , 1tsp strawberry essence , couple threads of saffron , 1tbsp honey , Fine pistachios for garnish.

Method ;

Prepare a 20cm cake pan with naylon to be easy for you to release the cake. After crushing the biscuit, add the melted butter to it and rube well until well combined. Put in the fridge for at least an hour to firm the crust. 

In a separate bowl add the Mascarpone, beat lightly with electric hand mixer or a wisk to soften the Cheese, then add the cream, honey, vanilla, and lightly mix after each addition. Put the mixture on the crust, and allow to cool for a minimum of two hours or overnight for best results. 

Before serving, in a a saucepan put the strawberries with the essence and saffron and set over medium heat stirring lightly to avoid the strawberries from breaking. stire until it begins to soften. Sieve the strawberries of carefully pick them with a spoon, and arrange them on top of the cheesecake. Return the sauce to the saucepan and keep stirrings on low medium heat until you feel that it bagan to thickens. Stir until you reach your desired consistancy, and pour over the strawberries allowing some of the sauce to fall down from the sides. At this point you can either serve it or chill it for a while to set firm. Finally, sprinkle fine pistachios for garnish.

Enjoy doing it, and 

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