Strawberry Cheesecake

Directions

For the base:
1. Grind the digestive biscuits in a mixer.
2. Transfer the crushed biscuits to a bowl and add the room temperature butter in very small bits. Mix well.
3. Grease the cake pan and press the biscuit mixture into it firmly using the bottom of a glass to make it even.
4. Bake the biscuit base for 8-10 minutes at 180°C. Then, refrigerate it to set thoroughly.
For the filling:
1. In a mixer, whip the powdered sugar with the heavy cream.
2. Add the lemon zest and cream cheese. Continue whipping at a low speed until well combined.
3. Pour the cream mixture into the cake pan and refrigerate for at least two hours until it sets completely.
Finishing touches:
1. Spread a layer of strawberry jam over the set cream.
2. Return it to the refrigerator for a short time to allow the jam to set.
3. Remove from the pan, cut into a triangle (or two), and enjoy your delicious strawberry cheesecake!