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Start by making the base of the cake. Prepare a circular refractory of 22cm mold with butter. In a food processor it processes the cookies. Add melted butter, sugar and salt to the processor and combine. With your hands place the base in the refractory and bake for 15 minutes at 180 degrees centigrade.
Now prepare the filling. In an electric mixer whisk cream cheese until very fluffy. Add the sugar little by little and continue beating. Add the lemon and salt and continue beating. Add the eggs, one by one, and continue beating. Finish by adding the sour cream and beat until you have a homogeneous filling.
Pour the filling of your cheesecake at the base of the cake and bake for approximately 1:45 hours. Tip: Place a refractory with water in a lower rack in the oven so that your cake does not break.
Remove the cake from the oven and allow it to cool completely before decorating.
Cut the strawberries into thin slices.
Finish decorating the cake by first placing a thin layer of the strawberry jam and then placing the sliced strawberries over the entire cake.
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Nutritional information
* Percentage of daily values based on a 2,000-calorie diet.
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Ratings(1)
Reynod Méndez Guadarrama
20/01/2019 16:16:13
La cheesecake es una de mis recetas preferidas, es muy fácil de hacer y muy deliciosa, lo recomiendo un montón!! En mi caso he sustituido la crema ácida por yogurt Griego, esto le otorga una consistencia cremosa y un sabor único
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