Tomorrow is Midsummer’s eve, one of the biggest holidays in Sweden.
This is when we eat lots and lots of strawberries, pickled herring (not me!) and new potatoes and dance around the maypole (midsommarstång). It’s also a tradition that the weather is crappy. Preferably a thunderstorm but heavy rain will do just fine.
But enough about that. Let’s be positive!
I will eat cake tomorrow, or at least something sweet for sure. Strawberries are a must! That’s why this cake is perfect for midsummer’s.
Remember to remove it from the freezer at least 20-30 minutes before serving!
No-bake strawberry cheesecake
11 digestive biscuits (about 160 g)
60 g butter, melted
200 g strawberries, hulled
175 ml sugar (160 g)
1 lime, juice and zest
250 g mascarpone, at room temperature
300 g cream cheese, at room temperature
400 ml heavy cream
Extra strawberries for decoration
Mix biscuits in a food processor until finely ground. Combine crumbs with melted butter. Cover the bottom of a 18-24 cm (7-9 inch) springform with the mixture and put in the freezer while preparing the filling.
Mix strawberries, sugar, lime juice and lime zest in a food processor or blender. In a large bowl, combine mascarpone, cream cheese and heavy cream and beat until creamy. Add the strawberry puree and mix until incorporated. Pour batter over the prepared crust, cover with plastic wrap and freeze overnight. Remove from freezer at least 20-30 minutes before serving.