Ingredients

  • For crust :
  • 300 ml (1 1/4 cup) of cookies breadcrumbs (Graham style)
  • 45 ml (3 tablespoons) of brown sugar
  • 45 ml (3 tablespoons) of melted butter
  • 2 to 3 drop of vanilla flavoring
  • 60 ml (1/4 cup) of almond powder
  • For cake :
  • 3 packages of cream cheese of 250 g each, softened
  • 30 ml (2 tablespoons) of lemon zest
  • 4 eggs
  • 60 ml (1/4 cup) of sour cream
  • 185 ml (3/4 cup) of sugar
  • For garnishing :
  • 250 ml (1 cup) of 35% whip cream
  • 30 ml (2 tablespoons) of sugar powder
  • 20 strawberries sliced in two (or other fresh fruits)
  • Few mint leaves for garnishing (optional)
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Preparation

  • Crust preparation :
  • Preheat oven at 180 ºC (350 ºF). In a large bowl, mix all crust ingredients.
  • Spread the preparation at the bottom of a springform mold of 20 cm (8 inches) and firmly press to make crust.
  • Cake preparation :
  • With an electric mixer, whip at high speed cake's ingredients, until homogenization.
  • Pour the preparation over the crust and equalize with a spatula.
  • Oven bake for 50 to 60 minutes until cake center is firm. Cool down. Cover and refrigerate 2 to 3 minutes.
  • Prepare garnishing :
  • With an electric mixer, whip cream at high speed until it's firm.
  • Add sugar powder at low speed.
  • Set strawberries at cake center.
  • With a pastry bag with a fluted socket, garnish cake with whip cream rosace.
  • Garnish with mint leaves if desired.

Chef's notes

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