|2 cups chocolate cookies or biscuits||1 tablespoon lemon juice|
|1/4 cup, plus 2 tablespoons sugar, divided||1 teaspoon vanilla extract|
|8 tablespoons unsalted butter||1 cup heavy whipping cream|
|1 package (8 ounces) cream cheese||12 ounces strawberries, washed, hulled and sliced|
In a sealable plastic bag, thoroughly crush chocolate cookies with a rolling pin. Add cookie crumbs and sugar to a bowl. Melt butter and blend well with the crumb-and-sugar mixture. Press into the bottom and up along the sides of a buttered and floured 8-inch tart pan. (A springform pan or regular pie pan are also good options.) Cover with plastic wrap and chill until firm.
While crust is setting, beat cream cheese in a bowl until soft. Add sugar, lemon juice and vanilla extract, and beat mixture until fluffy and smooth. In a separate chilled bowl, beat whipping cream until firm peaks form. Fold the whipped cream into the cream cheese. Add the filling into the chocolate crust and spread out evenly.
Arrange sliced strawberries on top of cheesecake. Cover and chill for a couple of hours before serving.
You can make this cheesecake the day before. Refrigerate overnight until serving.
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