Summer Strawberry Cheesecake

Votes: 1

Time: 4 hours 35 minutes
Complexity: easily
Servings: 10

Nutritional value per serving:

Calories 784, total fat 59 G., saturated fats 33 G., proteins 7 G., carbohydrates 60 G., fiber 2 G., cholesterol 162 mg, sodium 419 mg, sugar 35 G.

This velvety lemon cheesecake, garnished with fresh strawberries, is served in small bars and is perfect for buffets and walk-in parties. This dessert requires no baking, a big plus in the summer heat. It's best to make the cheesecake the night before the party so it can set well in the refrigerator overnight.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

1 package (300 g) of vanilla wafer cookies
3 tbsp. granulated sugar
1 tsp lemon zest + extra for garnish
1/4 teaspoon coarse salt
165 g unsalted butter, melted

Filling

1 cup heavy cream
3 packages of 220g full-fat cream cheese at room temperature
2 tsp vanilla extract
0.5 tsp lemon zest + 2 tsp lemon zest
2 cups powdered sugar
1.5 cups sour cream at room temperature
1 liter strawberries, thinly sliced

Ingredient Substitution Suggestions

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Recipes with similar ingredients: wafer cookies, cream cheese, lemon zest, cream, sour cream, strawberry

Cooking the dish according to the recipe:

Line a 22x32cm baking pan with parchment paper, leaving a 5cm overhang.
Cake:

Place the cookies in a zip-lock plastic bag. Crush the cookies with a rolling pin until they form fine crumbs. Transfer to a bowl and add granulated sugar, lemon zest, and salt. Pour the melted butter into the bowl with the crumbs and mix thoroughly with a rubber spatula. Pour the mixture into the prepared pan and press firmly into an even layer. Place in the freezer while you prepare the filling.

Filling:

Beat the heavy cream in a medium bowl with a mixer until stiff peaks form. Set aside. Beat the cream cheese, vanilla extract, lemon zest, and juice in a bowl until light and fluffy, 3-4 minutes. Add the powdered sugar and sour cream. Beat until smooth, being careful to avoid lumps. Fold in the whipped cream with a spatula.
Remove the crust from the freezer. Spread the filling evenly over the crust. Refrigerate for at least 4 hours or overnight.
Remove the dessert from the pan by pulling the parchment tabs. When ready to serve, top with strawberries and sprinkle with lemon zest. Cut into squares and serve chilled.