a dessert that’s both irresistible and a breeze to make
12
PREP TIME
SERVINGS
TOTAL TIME
Add the cookies to a food processor and pulse until they are fine and crumbly. Then, add them to a large bowl with melted butter and salt. Use a flat bottom to press crust into an even layer on the bottom and up the sides of the pan.
Add the cream cheese, mascarpone, powdered sugar, and vanilla to a bowl and beat until all completely combined before adding the heavy cream. Then, turn up the speed until stiff peaks form.
Mix
Transfer the filling to the pan and swirl in strawberry preserves. Then, top the cheesecake with the rest of the crushed cookies and wrap the pan with plastic wrap. Place it in the fridge until the cheesecake is firm.
Flip the pan onto a serving plate to release the cheesecake and serve.
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