New York Cheesecake – Strawberry Edition

Ingredients for 1 servings:

• 130 g butter biscuits
• 85 g butter
• 800 g cream cheese
• 150 g sugar
• ½ organic lemon(s), zest
• 4 eggs
• 200 g sweet cream
• 2 tbsp vanilla pudding powder
• 250 g strawberries
• 2 tbsp powdered sugar
• 250 g sour cream
• 30 g powdered sugar, sifted
• some strawberries

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours 20 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 6 hours 45 minutes

Cheesecake with strawberries, for a 26 cm springform pan

To make the strawberry puree, wash the strawberries, remove the stems, and cut them into very fine pieces. Heat the strawberries and sugar in a saucepan and simmer for about 20-30 minutes, until the mixture has reduced significantly. Let the strawberry puree cool. Place the butter biscuits in a freezer bag, seal it, and mash with a rolling pin to form small crumbs. Add the butter to the crumbs and mix. Line a springform pan with the crumb mixture; use a tablespoon to form a small rim. Chill the base for 10 minutes. Beat the cream cheese with the sugar and lemon zest until smooth. Mix in the eggs one at a time. Whisk the cream with the custard powder until stiff peaks form and fold into the cream cheese mixture with a whisk or spatula. Spread the filling in the pan and smooth it down. Dollop the strawberry puree onto the mixture and swirl it with a fork, just like you would for marble cake. Bake the cake at 180 degrees Celsius (350 degrees Fahrenheit) for 45 minutes, then remove it from the oven and let it cool for 10 minutes. Mix the sour cream with the powdered sugar and gently spread it over the still-warm cheesecake. Bake the cake for another 10 minutes at the same temperature. Remove the cake, let it cool completely, and garnish with some washed and sliced ​​strawberries. It’s best to prepare the cheesecake the day before.