DIRECTIONS

1. In a pot, add the milk cream and the corn flour. Mix until dissolved, add the sugar and the lemon zest and keep stirring.
2. When slightly thickened, remove the mixture from the heat while continuing to stir constantly. Then let it cool.
3. Grease the bottom of a round non-stick form with detachable walls.
4. In a pot, heat Horio Soft with Cow Butter until it has melted and add the crushed biscuits.
5. Pour the mixture into the form, spreading it evenly everywhere.
6. Stir the corn flour mixture with the cream cheese – which in the meanwhile has cooled – until homogenized and pour it into the form. Then put the form in the fridge for about 4-5 hours.
7. In a blender, mix the strawberry jam with the water and at the same time, remove the walls from the form.
8. Pour strawberry jam sauce over the cheesecake and decorate it with the strawberries that have been rinsed and cut into small slices (optional).