How to make
For the base, grind the biscuits along with the soft butter in a blender and spread them in a round cake tin with a detachable bottom (24 cm). Press with the back of a spoon to flatten the base.
Put it in an oven heated to 360°F (180°C) for 10 minutes. This will make the cake base irresistibly crunchy.
Leave it to cool and start with the cream.
First make the strawberry sauce, which will also be part of the filling and make the marble effect.
Put the cleaned and chopped strawberries with the lemon juice, 1-2 spoons of water, the starch and 2.1 oz (60 g) of the sugar on the stove. Stir over moderate heat for about 10 minutes, then liquidize and add the hydrated gelatin (only 2 and 1/2 spoons). You should add it at a stage when the temperature has dropped to about 180°F (80°C). Stir and set it aside.
Whip 4/5 cup (200 ml) of the cream with 2 tbsp (30 ml) of freshly squeezed lime juice. Store it in the refrigerator.
In the well-dried jug of the blender, put the remaining sugar with the lime peel, very finely peeled, so that there are no white parts. Grind the two ingredients and you will get a highly aromatic powdered sugar.
Add the remaining 2/5 cup (100 ml) of cream to it and heat very gently to 180°F (80°C). Add the rest of the gelatin, stir and add the mascarpone. Beat the mixture well, until a fluffy cream is obtained.
Add the whipped lemon cream, by stirring with a silicone spatula, until it is absorbed by the cream.
Pour the mixture over the cooled cake base and pour the strawberry sauce evenly over it. With a wooden skewer or the back of a spoon, make random movements, so that a marble effect is obtained.
Put the cheesecake in the fridge to set for a few hours (at least 4).
The Strawberry and Lime Marble Cheesecake is ready.
