no bake strawberry cheesecake

so the 'no-bake' mission continues with gusto...and what's on the menu for today? well who can resist a bit of cheesecake now and again! i do love cheesecake and have tried a few flavours and variations in my time. so i found a no bake cheesecake recipe and thought i'd give it a go. the recipe again was pretty basic...you can't go too wrong. just cream cheese, ricotta, honey and some lemon rind (which i didn't have and so had to replace with lime rind), a biscuit base and strawberries on top. easy-peasy! pop it in the fridge and leave to delicately firm up and it did too! very nicely. the taste of the cheesecake was incredibly light and creamy - so don't go looking for your super firm baked cheesecake texture, this is more on the side of mousse consistency or the cream sheese part of tiramisu. but the whole thing comes together so nicely - the crumbly biscuit base (for which i splurged and bought digestives for...they are SO expensive here!) the light creamy cheese and the sweet strawberries. a perfect afternoon tea delight!

No-Bake Strawberry Cheesecake Bars

Time: 20 minutes, plus 1 hour’s chilling

10 digestive biscuits, crushed
5 tablespoons melted butter
1 8-ounce package cream cheese, at room temperature
1 cup ricotta cheese
2 tablespoons honey, or to taste
Rind of a lemon, freshly grated
Pinch salt
About 1 1/2 cups strawberries

1. Combine crushed biscuits with melted butter. press into a pan to form a crust about 1/4-inch thick. Put in refrigerator until ready to use.
2. Using a standing or hand mixer, or a whisk, combine cream cheese, ricotta, honey, lemon rind and salt, and blend until smooth.
3. Spread cheese mixture carefully and evenly over crust, using a spatula or butter knife to smooth top. Cover with fresh strawberries and chill for at least an hour, or until set.

Cut into squares or bars and serve.

Yield: 8 to 12 servings.