👩🍳 Instructions
1️⃣ Prepare the base
Crush the biscuits finely.
Mix with melted butter.
Press firmly into a lined square or rectangular pan.
Chill in the fridge for 15 minutes.
2️⃣ Make the cheesecake filling
Beat cream cheese with sugar until smooth.
Add eggs one by one.
Mix in cream, vanilla, cornstarch, and lemon zest.
Pour over the biscuit base.
3️⃣ Bake
Bake at 160°C (320°F) for 50–60 minutes
Center should be slightly wobbly.
Let cool completely, then refrigerate at least 4 hours (overnight best).
4️⃣ Strawberry topping
Cook strawberries with sugar and lemon juice over medium heat.
Add cornstarch slurry and simmer until thick and glossy.
Cool slightly, then spread over the cheesecake.
Top with fresh strawberry halves if desired.
❄️ Serving Tips
Slice with a hot knife for clean cuts
Sprinkle powdered sugar on top like in the photo
Serve well chilled
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