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INGREDIENTS:
+biscuit:
°240 g of biscuits or butter biscuits
°120g unsalted melted butter
+Strawberry sauce :
°200g fresh or frozen strawberries
°1 – 2 tbsp. powdered sugar
+Cheesecake:
°600 g of Philadelphia type cream cheese
°220g caster sugar
°4 eggs at room temperature
°2 tbsp. vanilla coffee
°200 g fresh cream
°½ fresh lemon juice – approx. 30g
+Homemade whipped cream:
°200 ml full cream, cold
°2 tbsp. icing sugar
°Strawberries to decorate
INSTRUCTIONS
Cookie base:
Preheat the oven to 180°C and line the bottom of a 20cm springform pan with parchment paper.
Blend the biscuits in a food processor until a fine powder is obtained, then place them in a large bowl.
Melt the butter in the microwave or in a saucepan and pour it into the bowl containing the powdered biscuits and mix until you obtain a homogeneous mixture.
Invert the mixture into the springform pan and pack the preparation with the back of a tablespoon and the bottom of a glass to have a layer of biscuit that rises a little on the edges.
Bake for 10 minutes then let cool completely.
Strawberry sauce :
Place the strawberries in a saucepan with the powdered sugar and heat over medium heat for 10-15 minutes until pureed.
Pass a blender to smooth the puree and strawberries and pass the preparation through a sieve to collect the seeds and have a very smooth strawberry coulis.
Let cool.
Enjoy !
