Strawberry Cheesecake with Biscuit Crust
Ingredients
Crust
- 16 digestive biscuits
- 1/2 cup melted butter
- 1 tablespoon sugar
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Filling
- 500 grams cream cheese
- 1 cup sugar
- 3 large eggs
- 1 large egg yolk
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
For serving
- Fresh berries
- Strawberries
- Strawberry sauce
Preparation
Preheat oven to 180°C and prepare a cheesecake pan.
In a plastic bag, crush the biscuits to a coarse texture.
Add butter, sugar, lemon zest, lemon juice, and vanilla to the biscuits and mix well.
Press the mixture into the pan using the bottom of a glass to cover the bottom and sides.
Bake for 15 minutes and let cool completely.
Wrap the pan with aluminum foil, covering the sides well.
Prepare a deep tray and set it aside.
In a bowl, beat cream cheese and sugar until smooth, gradually add eggs while beating, then add lemon zest, lemon juice, and vanilla.
Pour the cheese mixture into the pan and tap to remove air bubbles.
Place the pan in the tray and add water to the tray.
Bake in the oven for 45-50 minutes until set.
Refrigerate the cheesecake for several hours or overnight.
Place on a plate and top with sauce and fruits as desired.
