Ingredients
Cookie crust
sugar cookies
150g
5.25oz
0.60cup
10tbsp
butter
70g
2.45oz
0.28cup
4.69tbsp
salt
pinch
Cheese mass
cream cheese
500g
17.50oz
2cup
33.50tbsp
powdered sugar
120g
4.20oz
0.48cup
8tbsp
heavy cream
120g
4.06fl oz
egg
2pc
vanilla extract
1tsp
lemon zest
0.5tsp
Strawberry sauce
strawberry
400g
14oz
1.60cup
26.80tbsp
sugar
30g
1.05oz
2tbsp
cornstarch
12g
0.42oz
0.80tbsp
Method
Cookie base (crust)
- For the base, blend the cookies into crumbs using a blender.
- Combine the obtained crumbs with melted butter and salt. Press the mixture firmly to form the cheesecake base.
- Bake at a temperature of 200°C (392°F) for 10 minutes.
- For the cheesecake, all ingredients should be at room temperature. Take them out of the refrigerator in advance.
- Combine cream cheese, powdered sugar, and cream, and mix with a whisk.
- Gradually add the eggs, while continuing to mix. Add vanilla sugar and lemon zest.
- Evenly distribute the mixture over the base. Place the cheesecake pan on a baking sheet or in another pan where water needs to be poured.
- Bake the cheesecake for 60-80 minutes at a temperature of 160°C (320°F). The center of the cheesecake should jiggle slightly.
- Leave the cheesecake in the oven to cool.
- Then remove it from the pan, cover it, and refrigerate for 6-8 hours or overnight to mature.
Strawberry sauce
- For the strawberry sauce, blend half of the strawberries. Combine them with sugar and cornstarch.
- Place it on the heat, bring it to a boil, and simmer until thickened.
- Cut the remaining strawberries into pieces and add them to the sauce. Spread the strawberry sauce over the cheesecake, or you can drizzle the sauce over each individual slice.
