Ingredients:
For the dough:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup sugar
For the fodder:
4 packages (8 ounces) cream cheese, softened
1 cup granulated sugar
1 cup sour cream
2 teaspoons of vanilla extract
Zest of 2 lemons
4 large eggs
1/4 cup strawberry jam
Fresh sliced strawberries
For the lemon glaze:
1/2 cup granulated sugar
1/4 cup lemon juice
2 teaspoons of lemon zest
1 tablespoon cornstarch mixed with 1 teaspoon water
For garnish :
1 cup heavy cream
2 tablespoons of powdered sugar
1/2 teaspoon vanilla extract
Addresses:
Mix graham cracker crumbs, melted butter and sugar. Press into a 9-inch springform pan. Relax for 30 minutes.
Preheat the oven to 325°F (163°C).
Mix cream cheese and sugar until smooth. Add sour cream, vanilla and lemon zest. Add eggs one at a time, beating until well combined.
Pour half of the filling over the crust. Layer with fresh strawberry slices. Cover with the rest of the filling.
Bake for 55 minutes. Cold in the oven with the door ajar.
For the glaze, heat the sugar, juice and lemon zest in a saucepan. Stir cornstarch mixture; cook until thickened. Let cool slightly and pour over the cheesecake.
Whipped cream with powdered sugar and vanilla. Pour into the cheesecake before serving.
Preparation time: 25 minutes | Cooking time: 55 minutes | Total duration: 5 hours | Kcal: 560 | Servings: 12
