2 cups 200g cookie crumbs
8 tbsp 120g unsalted butter, melted
Cheesecake Filling:
16 oz 500g cream cheese, softened
2 tbsp all-purpose flour
1 tsp vanilla extract
1/2 cup sour cream
1 1/2 cups granulated sugar
Zest of 1 lemon
3 large eggs at room temp
Strawberry Topping:
1 lb 500g fresh strawberries, 1/2 diced, 1/2 halved
2 tbsp lemon juice
1/2 cup granulated sugar
1/2 tsp vanilla extract
1 1/2 tsp cornstarch
2 tbsp water
Instructions
Preheat oven to 320°F. Grease an 8-inch springform pan and line bottom with a parchment round. Grease the sides.
For the crust, mix together the cookie crumbs and melted butter until well combined. Press evenly into the bottom and up the sides of the prepared pan.
Make the filling:
Beat the cream cheese until smooth. Beat in the flour, then the vanilla, sour cream, sugar and lemon zest until just combined. Beat in the eggs one at a time until just incorporated.
Pour the filling into the crust and spread evenly. Bake for 55-60 minutes until the center is nearly set. Cool in the oven for 1 hour, then chill for 4 hours.
Make the strawberry topping:
Continue Reading in next page
