Strawberry Cheesecake

+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 !