Prep. Time 15′ Serves 12
Ingredients
For the cheesecake:
- 350g whole wheat biscuits
- 150g butter
- 800g cream cheese
- 400g whipping cream 35%
- 75g granulated sugar
- 75g powdered sugar
- Zest and juice of 1 medium lemon
- Fresh strawberries for garnish
For the strawberries:
- 300g ripe strawberries
- 2 tbsp sugar
- 1 tsp corn flour
- A few drops of lemon juice
Instructions
For the base:
- Melt the butter and set it aside.
- Crush the biscuits and place them in a bowl. Pour the melted butter over them and mix well.
- Use a 23 or 25 cm springform pan lined with parchment paper.
- Place the biscuit mixture in the pan and flatten the surface. Place the base in the refrigerator while preparing the cream.
For the cream:
- The cream cheese should be at room temperature.
- Place it in a bowl and add the lemon zest, lemon juice, granulated sugar, and powdered sugar.
- Mix with a soft spatula until smooth and velvety.
- Beat the cold whipping cream with a hand mixer for 1 minute, until soft peaks form.
- Fold the whipped cream into the cream cheese mixture until homogeneous.
- Fill the pan with the cream and smooth the surface. Leave it in the refrigerator for at least 3 hours to set.
- Once set, remove it from the pan and garnish with fresh strawberries.
For the strawberry sauce:
- Wash and halve the strawberries if small, or quarter them if large. Place them in a saucepan.
- Add the sugar, corn flour, and lemon juice. Stir well with a spoon off the heat for 2-3 minutes until the strawberries release moisture.
- When the sugar begins to melt and a sauce forms, reduce the heat to low for a few minutes until it thickens into a syrup.
- Allow it to cool completely before using.
Enjoy!
Source: Argiro Barbarigou
