Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Base
Filling
To caramelize
Utensils
One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased
How it's done
Base
Finely crush the biscuits in a plastic bag using a rolling pin, transfer to a bowl. Add the butter and salt, mix, spread over the base of the prepared cake tin. Press down well with the back of a spoon or the base of a glass, chill.
Filling
Place the cream cheese with all the other ingredients up to and including the lemon zest in a bowl, mix using the whisk attachment on a mixer. Spread the mixture over the biscuit base.
To bake
Approx. 45 mins. in the centre of an oven preheated to 180 °C. Reduce the heat to 160 °C.
To finish baking
Bake for a further 30 mins. Turn the oven off and allow the cake to dry a little with the oven door slightly ajar for approx. 30 mins. Remove from the oven, allow to cool slightly, remove the tin frame, slide the cheesecake onto a cooling rack and leave to cool. Cover the cheesecake and chill for approx. 6 hrs.
To caramelize
Just before serving, sprinkle sugar on top of the crème and caramelize carefully with a blowtorch. Top with the strawberries.
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