Strawberry Cheesecake with Lemon Zest
Ingredients
Base mixture
- 1 cup ground digestive biscuits
- 2 tablespoons light brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 2 tablespoons butter at room temperature
- 2 tablespoons honey
Filling
- 200 grams cream cheese at room temperature
- 4/3 cup full-fat yogurt
- 1/4 cup honey
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely grated lemon zest
For serving
- Melted chocolate
- Strawberries
Preparation
Place the rack in the middle of the oven and preheat the oven to 180°C
Prepare small cupcake molds or cheesecake molds with removable base and spray with a little oil spray
For the base mixture, in a deep bowl place the biscuits, sugar, cinnamon, cardamom, butter, and honey, then using a spoon spread the mixture in the bottom of the molds and press lightly until the base is even
For the filling, in a deep bowl place the cheese, yogurt, honey, eggs, vanilla, cornstarch, lemon juice, and lemon zest, then using a wide plastic spoon mix the ingredients until homogeneous and you have a liquid mixture
Pour the mixture over the base in the molds
Place the molds in the oven for 20 minutes until the cheese mixture sets
Remove from oven and let the cheesecake cool completely then remove from molds
Arrange on a serving plate
Take a strawberry and dip the end in melted chocolate and place it directly on the cheesecake
Place the strawberry cheesecake in the fridge until serving
