INGREDIENTS
500g cracker crumbs
1 pc margarine, melted
Granulated sugar
500g caster sugar
500g cream cheese
2g lemon essence
3 eggs
50g lemon juice
50g strawberries
5g vanilla sticks
50g sour cream
PREPARATION
1. Heat the oven to 180 Celcius.
2. Crush the crumbs in a food processor (or put in a plastic bag and bash with a rolling pin). Mix with the butter. Press into a 20cm spring form tin and bake for 5 minutes, then cool.
3. Beat the cream cheese with the flour, sugar, a few drops of vanilla, lemon juice, eggs, the yolk and sour cream until light and fluffy. Pour into the tin.
4. Bake for 40 minutes and then check. The cake should be set but slightly wobbly in the centre. Leave in the tin to cool.
5. Serve with fresh strawberries and berry comport.
