Ingredients:
85 g cookie crumbs
1 tablespoon AGRAGOLD white crystal sugar
50 g butter
Cream:
6 eggs
2 egg yolks
170 g AGRAGOLD white crystal sugar
600 g cream cheese
2 sachets vanilla sugars
100 ml sour cream
2 tablespoons lemon juice
2 tablespoons grated lemon rind
Topping:
Strawberries (or other fruits)
sugar
Preparation method: Preheat oven to 180°C.
Combine cookie crumbs, sugar and melted butter, mix and pour into a springform pan (ø 24 cm). Bake for approximately 10 minutes or until the edges turn golden brown. Mix with electrical mixer eggs, egg yolks and sugar until a firm, smooth mixture is formed. Add cream cheese, vanilla sugar, sour cream, lemon zest and grated lemon rind and stir until smooth.
Pour the mixture into the springform pan to cover the crust and bake in an oven preheated to 220°C for 25 minutes. Lower the oven temperature to 150°C and continue baking for approximately 50 minutes more. Remove the cake from the oven and allow it to cool completely.
Topping: Heat sliced strawberries with sugar in a small saucepan on a low heat. Simmer shortly. You may use strawberries (or other fruit) jam if you do not have fresh fruits.
*Cook’s Note: When serving, pour the strawberry sauce topping over a slice of cheesecake to give it a perfect taste, pay attention to decorate it nicely and your cake will be perfect sweet refreshment.