Prep. Time 15′       Serves 12


For the cheesecake:

  • 350g whole wheat biscuits
  • 150g butter
  • 800g cream cheese
  • 400g whipping cream 35%
  • 75g granulated sugar
  • 75g powdered sugar
  • Zest and juice of 1 medium lemon
  • Fresh strawberries for garnish

For the strawberries:

  • 300g ripe strawberries
  • 2 tbsp sugar
  • 1 tsp corn flour
  • A few drops of lemon juice


For the base:

  1. Melt the butter and set it aside.
  2. Crush the biscuits and place them in a bowl. Pour the melted butter over them and mix well.
  3. Use a 23 or 25 cm springform pan lined with parchment paper.
  4. Place the biscuit mixture in the pan and flatten the surface. Place the base in the refrigerator while preparing the cream.

For the cream:

  1. The cream cheese should be at room temperature.
  2. Place it in a bowl and add the lemon zest, lemon juice, granulated sugar, and powdered sugar.
  3. Mix with a soft spatula until smooth and velvety.
  4. Beat the cold whipping cream with a hand mixer for 1 minute, until soft peaks form.
  5. Fold the whipped cream into the cream cheese mixture until homogeneous.
  6. Fill the pan with the cream and smooth the surface. Leave it in the refrigerator for at least 3 hours to set.
  7. Once set, remove it from the pan and garnish with fresh strawberries.

For the strawberry sauce:

  1. Wash and halve the strawberries if small, or quarter them if large. Place them in a saucepan.
  2. Add the sugar, corn flour, and lemon juice. Stir well with a spoon off the heat for 2-3 minutes until the strawberries release moisture.
  3. When the sugar begins to melt and a sauce forms, reduce the heat to low for a few minutes until it thickens into a syrup.
  4. Allow it to cool completely before using.


Source: Argiro Barbarigou