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Crust

260 g digestive biscuits or sweet crackers

90 g melted butter

2 tbsp sugar

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Filling

600 g creamcheese

140 g sour cream or creme fraiche

200 g sugar

3 eggs

1 tbsp vanilla extract

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Strawberries

400 g fresh strawberries

300 g frozen strawberries

3 tbsp water

3 tbsp sugar

1 tbsp cornstarch

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1. Combine the ingredients. Press the mixture down in a 22 cm cheesecake springform and bake at 200 C for 8 min.

2. Combine creamcheese with creme fraishe and whisk by hand till smooth and combined.

3. Add in the sugar and whisk again. Lastly add the eggs and the vanilla and whisk till the mixture is homogenius without any lumps.

4. Pour in the cheesecake into the prepared springform and bake in the oven at 160 C, 45-50 minutes - remember to do a waterbath by placing a tray of boiling water in the rack underneath

5. The cheesecake has to be slightly jiggly when its done. Let it cool down in the oven for 10-20 minutes before letting it cool down to room temperature on the kitchen table.

6. Let the cheesecake set overnight or 5-6 hours in the fridge if served the same day.

7. To a saucepan, combine the frozen strawberries with cornstarch, water and sugar. Bring the strawberries to a simmer on medium to high heat and turn the temperature down immidately when the strawberries starts to melt. Mash or blend them to a sauce. Let the sauce simmer at low heat till most of the water evaporates (4-5 minutes). Let it cool down (you can store it in the fridge over night before pouring it on top of the cheesecake.

8. After the sauce is cooled, (serving day) cut the top of the fresh strawberries and fold them into the sauce. Arrange them on the cheesecake and enjoy!