Ingredients:
For the base:
200 g shortbread cookies
100 g butter, melted
For the filling:
900 g cream cheese (e.g. Philadelphia)
200 g sugar
4 eggs
200 ml cream
1 tsp. vanilla extract
zest and juice of 1 lemon
For the topping:
200 g sour cream
2 tbsp. powdered sugar
fresh berries for decoration
Preparation:
Preheat the oven to 160°C. Line the bottom of a baking dish with parchment paper.
Grind the cookies into crumbs (you can use a blender).
Mix the shortbread cookies with the melted butter. Place in a mold and spread evenly, tamp it down. Chill in the refrigerator for 10 minutes.
In a large bowl, mix cream cheese and sugar until smooth.
One at a time, add eggs, beating well after each.
Add cream, vanilla extract, lemon zest and juice. Mix well.
Pour the filling over the prepared cookie base.
Bake in the preheated oven for about 1 hour, until the center of the cheesecake is set.
Cool the cheesecake to room temperature, then chill in the refrigerator for at least 4 hours, preferably overnight.
Just before serving, mix the sour cream with the powdered sugar and spread over the cheesecake.
Garnish with fresh berries before serving.
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