Baked Strawberry Cheesecake - cream cheese

Method

• Dice the strawberry into small cubes.
• Put the granulated sugar B and diced strawberries in a saucepan.
• Simmer over a low heat and mix occasionally.
• Remove from the heat when the strawberries start to sweat and soften.
• Separate the liquid (syrup) and strawberries.
• Put the crackers in a plastic bag and crush with a rolling pin.
• Mix the crushed crackers with the melted butter thoroughly in a bowl.
• Put Step 6 into a cake pan.
• Cover with plastic wrap and flatten by pressing down.
• Push the crust down evenly so that the cracker crumbs sticks together.
• Put the soften cream cheese and the granulated sugar: A in a bowl and mix.
• Add the beaten egg and the heavy cream.
• Mix well.
• Add the lemon juice and the strawberry first.
• Then sift the strawberry powder and the cake flour into the bowl and stir.
• Pour the batter into the cake pan and even out the top.
• Bake in a preheated oven at 170C for 20-25 minutes (45-50 minutes for 18 cm cake pan).
• Cool the cake down and store in a fridge for a day.
• This makes the cake become more delicious.
• Serve with the syrup from Step 3.