strawberry cheesecake


Two tablespoons of light brown sugar.
Two tablespoons of each: honey and butter, at normal temperature. A cup of crushed digestive biscuits.
A quarter of a teaspoon each: cinnamon and fine cardamom

Three quarters of a cup of full-fat yogurt.
Two hundred grams of cream cheese, at normal temperature.
A quarter of a cup of honey. Half a teaspoon of liquid vanilla.
Two large eggs.
A tablespoon each of: starch and fresh lemon juice.
A teaspoon of fine lemon zest.
A little each: strawberry pieces and melted chocolate.


Install the middle grid rack in the oven and preheat the oven to 180 degrees Celsius.
Bring small cupcake molds or cheesecake molds that have a movable base and spray the molds with spray oil.
Put the sugar, biscuits, cardamom, honey, butter and cinnamon in a deep bowl.
Distribute the cookie mixture into the bottom of the tins using a tablespoon, pressing the cookies gently until the base is even.
Put the yogurt, cheese, eggs, honey, vanilla, lemon juice, starch and lemon zest in a deep bowl and stir all the materials using a wide plastic spoon until the materials are homogeneous and get a liquid mixture.
Distribute the mixture on the biscuit molds.
Put the molds inside the oven for twenty minutes, until the cheese mixture is firm.

Take out the molds from inside the oven and leave the cheesecake to cool, then remove it from the molds.
Arrange the cheesecake on a bowl to serve.
He took a strawberry and dipped its tip in melted chocolate and immediately placed it on the cheesecake.
Put the cheesecake in the fridge until serving.

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