Perfectly moist and creamy baked Cheese Cake topped with Strawberry Sauce.
- Graham crackers - 150 g
- Butter - 60 g
- Vanilla bean - 1 pc
- Cream cheese - 350 g
- Lemon zest - 2 t spoon
- Sugar - 60 g
- Egg - 1 pc
- Strawberry - 60 g
- Frozen strawberry - 150 g
- Mint - 1 sprig
- Sugar - 25 g
Step 1. Make the cheesecake base. Cut the vanilla bean in half lengthwise with the tip of a knife. Scrape out the seeds. Melt the butter and let cool. Blend the crackers in the food processor to crumbs. Add the melted butter, half of the vanilla seeds and combine.
Step 2. Mix the cream cheese, half of the vanilla seeds, grated lemon zest, eggs and sugar together in a mixer bowl.
Step 3. Whisk the mixture on low speed until it is smooth.
Step 4. Brush the cake pan with the softened butter and add some cookie crumbs. Pat the crumbs to create an even layer, which covers the bottom of the pan.
Step 5. Transfer the cream cheese mixture and even the surface with the spatula. Put the cheesecake in the oven, preheated to 140C. Big cheesecake will take around 1 hour to cook. Smaller cheesecakes will take about 40.
Step 6. Make the strawberry sauce. Defrost the strawberries, blend them with sugar and mint in a food processor. Take the cheesecake out of the oven. Let cool. Arrange strawberry slices on top and pour some sauce in the center.