150 g crushed whole grain biscuits
75 g butter
1.5 dl cream (38%)
400 g Arla Natural Cream Cheese
1.5 dl sugar
1 vanilla pod
300 g frozen strawberries
3 tablespoons sugar
Zest and juice of 1 lemon
Fresh berries for decoration (raspberries, strawberries, blueberries, blackberries)
Break the biscuits and mix into fine crumbs. Melt butter and mix well with the crumbs. Line the base of a spring form cake tin (24 cm in diameter) with parchment paper and return the side of the pan to the base. Press the biscuit mix into the tin until the biscuit base is even and smooth. Refrigerate and allow the base to solidify.
To make the filling, split the vanilla pod and scrape out the seeds and mix with sugar and Arla Natural Cream Cheese to a fluffy consistency. Gently blend whipped cream in the cream cheese mixture. Pour the filling into the tin and let it cool in the refrigerator until the cheesecake filling sets.
In a pan add frozen strawberries and sugar, bring to the boil and let it simmer 5 minutes. Blend to a smooth sauce and season with lemon zest and juice. Let it cool in the refrigerator and drizzle on the finished cheesecake along with fresh berries before serving.