Summer Strawberry Cheesecake

Ingredients:

Cake

• 1 package (300 g) of vanilla wafer cookies
• 3 tbsp. granulated sugar
• 1 tsp lemon zest + extra for garnish
• 1/4 teaspoon coarse salt
• 165 g unsalted butter, melted

Filling

• 1 cup heavy cream
• 3 packages of 220g full-fat cream cheese at room temperature
• 2 tsp vanilla extract
• 0.5 tsp lemon zest + 2 tsp lemon zest
• 2 cups powdered sugar
• 1.5 cups sour cream at room temperature
• 1 liter strawberries, thinly sliced

Preparation:

1. Line a 22x32cm baking pan with parchment paper, leaving a 5cm overhang.
2. Cake:
   
   Place the cookies in a zip-lock plastic bag. Crush the cookies with a rolling pin until they form fine crumbs. Transfer to a bowl and add granulated sugar, lemon zest, and salt. Pour the melted butter into the bowl with the crumbs and mix thoroughly with a rubber spatula. Pour the mixture into the prepared pan and press firmly into an even layer. Place in the freezer while you prepare the filling.
3. Filling:
   
   Beat the heavy cream in a medium bowl with a mixer until stiff peaks form. Set aside. Beat the cream cheese, vanilla extract, lemon zest, and juice in a bowl until light and fluffy, 3-4 minutes. Add the powdered sugar and sour cream. Beat until smooth, being careful to avoid lumps. Fold in the whipped cream with a spatula.
4. Remove the crust from the freezer. Spread the filling evenly over the crust. Refrigerate for at least 4 hours or overnight.
5. Remove the dessert from the pan by pulling the parchment tabs. When ready to serve, top with strawberries and sprinkle with lemon zest. Cut into squares and serve chilled.