A light and creamy dessert with a fresh strawberry topping!
🕒 Prep Time: 10 min
👥 Serves: 10 - 12
Ingredients
For the base:
250g oat biscuits
100g melted butter
For the cream filling:
700g cream cheese
Zest of 1 lemon
1 tbsp lemon juice
100g powdered sugar
1 tsp vanilla extract
300g heavy cream (35%)
For the strawberry jam topping:
400g strawberries
100g granulated sugar
For serving:
Fresh mint leaves
Instructions
For the base:
1. Melt the butter in a bowl, covered with plastic wrap.
2. Add the oat biscuits to a food processor and blend until fine. Pour in the melted butter and blend again until fully combined.
3. Press the mixture into a 25 cm springform pan, spreading it evenly with your hands. Chill the base in the fridge while you prepare the filling.
For the cream filling:
1. In a mixer bowl, combine the cream cheese, lemon zest and juice, powdered sugar, and vanilla extract. Mix until smooth.
2. Add the cold heavy cream and continue mixing until the mixture thickens and becomes fluffy.
3. Take the base out of the fridge and spread the cream filling evenly on top. Smooth the surface with a spoon.
4. Refrigerate for 2–3 hours to set.
For the strawberry jam topping:
1. Remove the stems from the strawberries and place them in a bowl.
2. Add the sugar and mash with your hands until the fruit is crushed and the sugar dissolves.
For Serving:
1. Dip a knife in hot water and slice a piece of the cheesecake.
2. Top with fresh strawberry jam and garnish with mint leaves.
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