Cheesecake with Strawberries and Basil Sugar

Ingredients

• 100 g whole‑grain butter cookies
• 60 g Butter
• 30 g delicate rolled oats
• 1 Organic lemon
• 400 g cream cheese (quarter‑fat; 10% fat in total)
• 200 g Sour Cream
• 100 g coconut palm sugar
• 0.5 tsp vanilla powder
• 2 Eggs
• 1 tbsp Cornstarch
• 250 g strawberries
• 20 g basil (1 bunch)

Instructions

1. 1.

   Place cookies in a clean kitchen towel and crush them into crumbs with a rolling pin. Melt butter in a small pot over low heat and mix with the crumbs and oats. Line a springform pan with parchment paper, pour in the cookie mixture, and press it firmly down.

2. 2.

   Rinse the lemon hot, pat dry, and finely grate the zest (use the remaining lemon elsewhere).

3. 3.

   For the filling, whisk together 2 tsp lemon zest, cream cheese, sour cream, 60 g coconut palm sugar, and vanilla powder until smooth. Add eggs one at a time, then stir in the cornstarch briefly.

4. 4.

   Spread the filling over the cookie base. Bake in the oven at 180 °C (fan 160 °C; gas: level 2–3) for about 50 minutes. Remove, loosen the cake from the pan edges with a knife, and let it cool.

5. 5.

   Wash, clean, and halve strawberries. Wash basil, shake dry, pluck leaves, and crush them with the remaining coconut palm sugar in a mortar until bright green. Arrange cake slices with strawberries and basil sugar on a plate.