Fresh strawberries are the best combination with this amazing treat for the summer.
1cup pecans or any other nuts (crumbs)
1 cup biscuit cookies (crumbs)
½ tsp ground cinnamon
¼ tsp ground nutmeg
1/3 cup melted butter
1 lb. Soft cream cheese (460 g)
1 cup sugar
3tbs. all-purpose flour
2 tbs. fresh lemon juice
1 tsp. grated lemon rind
1 tsp vanilla
For the top
1 cup sour cream
2 tbs, sugar
1 tsp lemon juice
Ground nutmeg for taste
Fresh strawberries for garnish.
Preparation Preheat oven at 350f
Mix together crumbs, cinnamon, and nutmeg add melted butter until crumbs are moistened. Place mixture in a cheesecake spring form and press firm into the bottom of the dish and on the sides. Put in the refrigeration for 10 to 15 minutes.
For the filling:
Beat cheese until soft and fluffy, add sugar and beat until smooth. Add eggs one a time, then flour, lemon juice and lemon rind. Spoon over the crumbs crust and bake for about 50 minutes or until done. 15 minutes before done cover with sour cream plus 2 tbs. sugar and 1 tsp lemon juice. Sprinkle with nutmeg. Back to the oven for 15 minutes more. When cheese cake is done, turn off the oven and leave cheesecake in the oven for 1 hour more. Refrigerate. Before serving garnish with fresh strawberries.
Tip: If you want you can mix berries for garnish.