Ingredients
Mascarpone cheese 2 cups
Heavy cream 1 cup
Sugar 3/4 cup
Lemon juice 2 tbsp
Graham crackers 1 1/2 cups crumbs
Unsalted butter 1/4 cup melted
Ripe strawberries 1 1/2 cups sliced
Instructions
Mix graham cracker crumbs with melted butter until evenly moistened
Press mixture firmly into 9-inch springform pan, level with spatula
Refrigerate crust 20 minutes to firm before adding filling
Beat mascarpone and sugar in large bowl until completely smooth
Whip cream with pinch of salt until soft peaks form
Gently fold whipped cream into mascarpone using rubber spatula
Stir in lemon juice until mixture becomes glossy and slightly firmer
Pour filling over chilled crust and smooth surface
Slice strawberries and arrange attractively on top
Cover with plastic wrap and refrigerate 4 hours minimum
Run warm knife around edges to release before serving
Notes
Microwave refined coconut oil as butter substitute (120°F/49°C) for halal option
Chill mixing bowl and utensils 10 minutes before beating mascarpone
Blanched almonds optional for garnish
Test strawberry sweetness; adjust sugar accordingly
Springform pan must be completely chilled when adding filling to prevent cracking
- Prep Time: 20
- Category: No-Bake Creamy Desserts
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 14g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 55mg