Ingredients
Base
- 150 gr. crushed whole grain biscuits
- 75 gr. butter
Filling
- 150 ml cream (38%)
- 400 gr. Arla Natural Cream Cheese
- 150 gr. sugar
- 1 vanilla pod
- 300 gr. frozen strawberries
- 3 tablespoons sugar
- Zest and juice of 1 lemon
Decor
- Fresh berries for decoration (raspberries, strawberries, blueberries, blackberries)
Method
Base
- Break the biscuits and mix into fine crumbs.
- Melt butter and mix well with the crumbs. Line the base of a spring form cake tin, 24 cm in diameter, with parchment paper and return the side of the pan to the base.
- Press the biscuit mix into the tin until the biscuit base is even and smooth.
- Refrigerate and allow the base to solidify.
Filling
- To make the filling, split the vanilla pod and scrape out the seeds and mix with sugar and Arla Natural Cream Cheese to a fluffy consistency.
- Gently blend whipped cream in the cream cheese mixture.
- Pour the filling into the tin and let it cool in the refrigerator until the cheesecake filling sets.
Serving
- In a pan add frozen strawberries and sugar, bring to the boil and let it simmer 5′.
- Blend to a smooth sauce and season with lemon zest and juice.
- Let it cool in the refrigerator and drizzle on the finished cheesecake along with fresh berries before serving.