Cheesecake with Strawberry Limes Topping

Butter a 26 springform pan for the cheesecake with strawberry lime topping. Crush the cookies in a plastic bag with a pastry roller.

Melt butter in a saucepan, add powdered sugar and cookie crumbs and mix together. Pour into springform pan and press down firmly. Then refrigerate for about 30 minutes.

Preheat the oven to 140 degrees. Grate the lemon zest. Combine the lemon shavings, lemon juice and cream cheese. Then stir in the sugar and creme fraiche.

Gradually stir in the eggs and finally stir in the vanilla extract and cornstarch. Spread the cream cheese mixture over the cookie layer.

Then place the cake in the preheated oven for 1 hour and 10 minutes. The cake is done when the surface is lightly browned and it is still slightly movable in the pan. Then place the cake in the refrigerator overnight.

The next day, remove the cake from the pan and place a cake ring around it. Clean and chop the strawberries. Then spread them on the cake.

Prepare cake glaze according to package directions but with 400 ml strawberry limes, then pour over the strawberries. Place the cake in the refrigerator for at least 3 hours.

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