Requires: 24cm round loose-bottom cake pan, food processor and stand mixer (alternatively, use a hand beater)
Grease a 24cm round loose-bottom cake pan by lightly buttering the base and sides with butter (alternatively use margarine). Line the base and sides with baking paper. Refrigerate a large stainless-steel bowl (for stand mixer or other bowl).
To make the biscuit base, place the biscuits in a food processor. Process until the biscuits are finely crushed and resemble breadcrumbs. Add the lemon zest to the biscuit mixture. Slowly add the melted butter through the feed tube and continue to process until well combined. Use a potato masher or the back of a spoon to press the biscuit mixture evenly over the base of the prepared cake pan. Refrigerate for 30 minutes.
Meanwhile, to make the strawberry puree, place the chopped strawberries and 30g of the sifted icing sugar (confectioners’ sugar) in a saucepan over low-medium heat. Cook, stirring occasionally, for 5 minutes or until the strawberries are tender. Meanwhile, place the gelatine leaves in a bowl of cold water and allow to soak for 5-7 minutes to soften. Strain the strawberries through a fine sieve into a bowl, using the back of a spoon to push the pulp through. Remove the gelatine leaves from the water and squeeze out the excess liquid. Discard the gelatine soaking liquid.
Add the gelatine leaves to the strawberry puree and stir to combine. Set aside to cool.
To prepare the Crema Chantilly, remove the stainless-steel bowl from the fridge. Pour the thickened cream into the cool bowl. Add 30g of the remaining sifted icing sugar and vanilla bean seeds (or vanilla bean paste). Use an electric mixer or hand beater to beat until stiff peaks form. Refrigerate until ready to use.
Place the cream cheese, mascarpone and remaining 40g of icing sugar into a separate large bowl. Beat until well combined.
To make the strawberry cheesecake filling, remove the bowl with Crema Chantilly from the fridge. Use a spatula to fold the cream cheese mixture into the Crema Chantilly a little at a time until well combined. Fold in the strawberry puree a little at a time until well combined and smooth.
Remove the biscuit base from the fridge. Spoon the strawberry cheesecake filling over the biscuit base. Smooth the surface and refrigerate for a minimum of 4 hours or overnight to set.
Add the finishing touch to your Gluten-free Strawberry cheesecake by decorating with extra chopped strawberries on top. Buon appetito!
Note: Store left over cheesecake in the fridge for 2-3 days.