Strawberry Lemonade Cheesecake
Ingredients
For the crust:
1 1/2 cups crushed digestive biscuits
1/3 cup unsalted butter, melted
2 tablespoons of sugar
For the strawberry compote layer:
2 cups fresh strawberries, peeled and cut in half
1/4 cup sugar
2 teaspoons cornstarch
1 tablespoon lemon juice
For the lemon cream cheese layer:
2 packages (8 ounces) cream cheese, softened
1/2 cup granulated sugar
2 tablespoons heavy cream
Zest of 1 lemon
4 tablespoons lemon juice
2 large eggs
For coverage:
1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Sliced strawberries and lemon zest to decorate
Preparation
Preheat oven to 350°F (175°C).
Combine crushed cookies, melted butter, and sugar for the crust and press into the bottom of a 9-inch springform pan. Bake for 10 minutes and then cool.
For the strawberry compote, combine the strawberries, sugar, cornstarch, and lemon juice in a saucepan over medium heat. Cook until thickened, then cool.
Beat the cream cheese for the lemon layer until smooth. Add the sugar, heavy cream, lemon zest, lemon juice and eggs, beating until well combined.
Spread half of the lemon cream cheese mixture over the cooled crust.
Pour the strawberry compote over the lemon layer, then top with the remaining lemon cream cheese mixture.
Bake for 45-50 minutes until the cheesecake is set, but slightly wobbly in the center. Cool, then refrigerate for at least 4 hours.
Beat heavy cream, powdered sugar and vanilla extract for topping until stiff peaks form. Spread or tube over chilled cheesecake.
Garnish with sliced strawberries and lemon zest before serving.
Preparation time: 30 minutes | Cooking time: 1 hour | Total time: 5 hours 30 minutes | Kcal: 550 kcal | Servings: 8 slices
