Ingredients:
For the base:
Cookies - 200 g
Butter - 100 g
For the filling:
Cream cheese - 600 g
Sugar - 150 g
Eggs - 3 pcs.
Lemon juice - 100 ml
Lemon zest - 1 tbsp.
Vanilla extract - 1 tsp.
Preparation:
Preparation of the base:
Grind the cookies into crumbs.
Melt the butter and mix with the crumb mixture.
Spread the mixture into a mold and tamp it down, place in the refrigerator.
Preparing the filling:
Beat the cream cheese with the sugar until smooth.
Add the eggs one at a time, beating after each one.
Pour in the lemon juice, add the zest and vanilla extract, and mix.
Baking:
Preheat the oven to 160 degrees Celsius.
Pour the filling over the cookie base.
Bake for 60-70 minutes until the center is dense.
Cool the cheesecake in the oven with the door ajar, then chill in the refrigerator.
Serving:
Serve the lemon cheesecake with berries and mint.