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Strawberry Cheesecake

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)

4 eggs

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

For Crust:

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.

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