800g fresh cream cheese
5 tbsp powdered sugar
300 ml whipping cream
Zest of 1 orange
Zest of 1 lime
200g digestive biscuits
250g strawberries cut into quarters
For the strawberry topping:
Place the strawberries and sugar in a food processor. Beat or pulse until well blended and pureed. In another blender, add the digestive biscuits and pulse until crushed. Transfer to a bowl.
In a saucepan, melt the butter. Add to the crushed biscuits. Mix well. Place mixture in a springform pan. Use the back of a spoon to press down on the mixture, distributing evenly on the bottom of the pan. Refrigerate. In your mixer bowl add the cream cheese, the orange and lime zest, powdered sugar, and whipping cream. Whip on low speed until the mixture begins to thicken and stiff peaks form.
Cover the biscuit crust with the cream. Refrigerate for at least two hours before serving. Remove springform pan from refrigerator. Loosen springs and carefully remove cheesecake from pan. Transfer onto a plate. Garnish with the strawberry topping and serve.