Strawberry cheesecake

Ingredients

Directions

1. 1

   Coat the bottom of a springform pan (22 cm Ø) with oil. Melt butter. Put the biscuits in a freezer bag and crumble them into crumbs with the dough roller. Mix with butter and cinnamon and spread the mixture on the bottom of the springform pan and press to a firm base. Refrigerate for about 15 minutes until the crumb base is firm

2. 2

   Soak gelatine in cold water. Wash the strawberries, dab dry, clean. Set some aside for decoration. Puree 200 g strawberries with sugar syrup. Stir cream cheese and sour cream until smooth. Stir the strawberry puree, 40 g sugar, lemon rind and juice into the cream cheese mixture. Squeeze the gelatine and dissolve. Stir 3 tbsp. cream cheese mixture into the gelatine, then stir the gelatine mixture into the remaining cream cheese mixture until smooth. Whip cream until stiff and fold into the cheese cream. Spread the cheese mixture on the cake base, smooth it down and chill for 2-3 hours until the filling is firm

3. 3

   Puree 200 g strawberries with 30 g sugar. Clean and slice 2 strawberries, cut 1 in half. Decorate cheesecake with strawberry slices and halves and add strawberry sauce

4. 4

   Waiting time 2-3 hours