Strawberry cheesecake that melts in your mouth

For the base, melt butter in a saucepan over low heat. Grind the butter biscuits finely with a mixer and mix with the melted butter. Pour the shortbread mixture into a 22cm diameter springform pan and press down slightly with your hands.

2nd step

200 g cream cheese

250g mascarpone

150 g natural yogurt

120g powdered sugar

1 pack vanilla sugar

1 teaspoon lemon zest

For the cream, briefly mix together the cream cheese, mascarpone, natural yogurt, powdered sugar, vanilla sugar and lemon zest with a whisk and pour onto the cookie base. Smooth out the cream. Chill for at least 1 hour.

3rd step

400g strawberries

1 pack of red cake icing (small)

For the topping, cut strawberries into thin slices and place them in circles on the outside of the cream. Prepare the red cake icing according to the package instructions and pour it directly over the strawberries. Allow the icing to set, then remove it from the mold and keep it cold until serving. The cake makes about 12 pieces.

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