For a 22 cm diameter cheesecake pan,
The Strawberry Sauce :
- 300 gr strawberries (I used strawberries from the garden)
- 1 tbsp lemon juice
- 30 gr sugar
Mix the strawberries and the lemon juice in a food processor, then put this coulis in a sauce pan, add the sugar and bring to a boil, cook four about 1 minute. Leave to cool down and reserve in the fridge.
The Crust :
- 250 gr biscuits (I used Speculoos biscuits that I made this week)
- 75 gr melted butter
Crush the biscuits using the fingers or a food processor, then blend them with the melted butter...
Line the cheesecake pan with grease-proof paper, then pour in the crushed biscuits, press on the bottom and sides with the help of a spoon or the fingers. Put in preheated oven for about 10 minutes, then leave to cool down.
The Filling :
- 750 gr cream cheese
- 125 gr sour cream or cream (crème fraîche)
- 135 gr sugar
- 4 whole eggs
- 1 Tbsp flour
- 2 Tbsp lemon juice
Gather the cream cheese, the cream and lemon juice and the powders...
Beat the cream cheese with the cream and lemon juice, then the sugar and flour. When homogeneous, add the eggs one at a time, beat until homogeneous. Pour the mixture over the crust mixture and refrigerate 30 minutes.
If you want you can pour some strawberry sauce and make swirls... Then put in preheated oven (low heat) for about 50 min to 1 hour. The cheesecake is done when the sides are set and the center is still a bit shaky.
Leave to cool down then put in the fridge for the night or even more. Serve cold with the strawberry sauce cold as well.
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