Ingredients

400 strawberry hulled

150 custer sugar

100 digestive buiscuits,

crushed 50 gr unsalted butter,

melted 500 gr mascarpone

300 gr fresh vanilla custards

1 teasepoon vanilla extract

 Thick cream, whipped , to serve.

Method

Place 250 of the strawberries and 100 of the sugar in a food processor and process until smooth . Set aside Conbine buiscuits and butter  Press into base of a 23 cm spring form pan . Refregerate for 15 minutes to chill . Place mascarpone custard vanilla and remaining sugar in a food processor . Process until smooth . Pour over the buiscuit base . Drizzle with strawberrysauce , then use a skewer to swirl it through . Freese for at least 2 hours . Transfer to fridge 30 minutes before serving Slice the cheesecake semifreddo and serve with cream , garished with the remaining strawberries .

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