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Cheesecake with strawberries – a summer dream without baking

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Ingredients for 1 servings:

  • 200 g butter biscuits
  • 80 g butter
  • 1 tsp cinnamon
  • 250 g strawberries
  • 5 drops of lemon juice concentrate
  • 500 g cream cheese
  • 250 g mascarpone
  • 120 g sugar
  • 1 packet of Bourbon vanilla sugar
  • 250 ml cream

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours 30 minutes; Total time approx. 3 hours 50 minutes

Melt the butter and mix with the crumbled shortbread cookies and cinnamon. The shortbread cookies can be easily crushed in a freezer bag using a rolling pin. Then spread them on the bottom of a springform pan and press firmly. For the filling, mix the cream cheese with the mascarpone and sugar. Add the lemon juice concentrate or the zest of one organic lemon and vanilla sugar. Chop the strawberries and fold them in. Whip the cream and fold them in. Spread the mixture on the shortbread base, decorate with strawberries, and let it set in the refrigerator for three to four hours.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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