Ingredients.

For the stuffing:

690 g cream cheese
180 g refined sugar
1 Vanilla essence (soup)
1 Lemon Juice Spoon (soup)
3 EGGS

For the dough:

160 g ground bake cookie
80 g melted butter
1/2 teaspoon (tea) cinnamon
For the syrup:
300 g frozen red fruits
200 g of sugar
Lemon juice

Form of preparation

For the stuffing:

Robe cream cheese in the mixer until softens well, gradually add the sugar at low speed. Add vanilla, lemon juice, and eggs. Bat until fully incorporate.
Mount the bottom of a removable hoop form with a mixture of the cookie, cinnamon, and butter.

Pour the stuffing in shape lined with the dough. Bake at 150 degrees for 15 minutes, reduce to 100 degrees, and bake for 30 more minutes. Take it to freeze.

For the syrup:

Take all the ingredients to a simmer, always mixing. Let me cook until you get a pasty consistency. Wait to cool and robe in the blender. Pour over the cold cheesecake.

Ingredient

1 pack of the chopped corny cookie (200 g)
4 tablespoons butter… See bad
Traditional Strawberry Cheesecake¬†‚̧

Ingredient

1 PACKAGE PACKAGE OF CHICAGO (200 g)
4 tablespoons (soup) butter
1 Cinnamon Powder (coffee)
Stuffed
2 cups (tea) cream cheese
1 can of condensed milk
4 EGGS
1 can of milk (use empty condensed milk can to measure)
1 lemon juice
1 Vanilla essence (coffee)
1 SPOON (soup) starch
Coverage
2 Cups (tea) chopped strawberry
1 CAMP (Tea) Sugar
1/2 lemon juice

Form of preparation

In the blender, using the pulsar key, grind the cookie and transfer to a plate.
Mix the butter and cinnamon to form a dough and lining the bottom of a remove ssel of 24 cm in diameter.
Take the medium preached oven for 10 minutes. Remove and let cool. In the blender,

Beat the ingredients of the filling and spread over the dough. Take me-Dit baked, preached,
For 20 minutes or until I stand firm. Let love and refrigerate for 2 HOURS. For coverage,
Take a simmer with the ingredients for 15 minutes. Robe in the blender and let cool.
Unwrap the cake, separate coverage and serve