75g Digestive Biscuits
30g unsalted butter
1 teaspoon Vanilla Bean Extract
175g Philadelphia cream cheese
10g lemon zest
40g coarse sugar
1 beaten egg
30g frozen strawberries
For the sauce topping:
75g frozen strawberries
20g coarse sugar
Break the Digestive biscuits into smaller pieces and blend to crumbs.
Add the melted butter and vanilla bean extract and mix well.
In a mixing bowl, add the cream cheese, vanilla bean extract, grated lemon zest, beaten egg and sugar together.
Whisk the mixture on low speed until smoothened.
Brush the baking pan with softened butter and add the biscuit crumbs.
Pat the biscuit crumbs to create an even layer covering the bottom layer of the baking pan.
Transfer the cream cheese mixture on top of the biscuit crumbs and even the surface with the spatula.
Put the baking pan into the oven preheated at 140C for about 40 minutes.
In the meantime, prepare the strawberry sauce.
Defrost the strawberries, blend with sugar and chopped mint leaves in the food processor.
Remove the cheesecake from the oven and leave it to cool.
Arrange the strawberry sauce on top of the cheesecake or arrange your preferred topping.