°310 ml (1 1/4 c) cookie crumb
°45 ml (3 tsp.) brown-sugar
°60 ml (1/4 c) butter
°2 to 3 drop vanilla essence
°(1/4 c) almonds
°3 packages of cream cheese, 250 g each, softened
°30 ml (2 tbsp.) lemon zest
°60 ml (1/4 cup) sour cream 185 ml (3/4 cup) sugar
°250 ml (1 c) 35% whip cream
°30 ml (2 tbsp.) icing sugar
°20 strawberries (or other fresh fruit) A few mint leaves to garnish (optional)
Preheat oven 180°C (350°F).
In a large bowl, mix together all the ingredients for the crust. Spread this mixture in the bottom of a 20-cm (8-inch) springform pan and press firmly to form an even crust.
Using an electric mixer, beat the cake ingredients on high speed until smooth.
Pour this mixture over the crust and level with a spatula.
Bake for 50 to 60 minutes, until the center of the cake is set. Let cool. Cover and refrigerate 2 to 3 hours.
Using the electric mixer, whip the cream on high speed until stiff. Add the icing sugar on low speed.
Arrange the strawberries in the center of the cake.
Using a pastry bag fitted with a fluted tip, garnish the cake with rosettes of whipped cream.
Garnish with mint leaves, if wanted.