Nadughi Cheesecake with Strawberries

Blend Nadughi and sour cream until you get glittering, homogeneous mass. Mix eggs, 130 g sugar, cream-cheese (of room temperature), vanilla extract, ½ lemon juice and ½ lemon peel in an another bowl. Mix until the mass becomes fluffy.

Slowly add Nadughi and sour cream, stir with a spatula. In the end, sift 1 tbs of flour and 2 tbs of corn starch over it. Stir again gently. Divide the mass into the mold or individual molds. Place on a baking plate, put water with a fireproof vessel next to it. Bake for 60-70 minutes in case of large molds and 25-30 minutes in case of small ones. Turn off and leave in the closed oven for 2 hours. Then take it out, let it cool well and store in the fridge for 3 hours or overnight.

Before the cheesecake gets cold, prepare the strawberry confit - bring 150 g strawberries, 50 g sugar and ½-lemon juice to boil, simmer for 7-10 minutes, until thickened. Blend and store before use.

To make a loose bottom, you can crumble ready-made cookies or make your own coconut crispy bottom. Preheat oven to 190 degrees. Put 50 g sugar, 50 g flour, 50 g butter and 40 g coconut flakes in the bowl, process it by hand to get a loose mass, then place it on a baking pate and bake for 10 minutes or until browned.

Spread the crispy bottom on a plate, take out the cheesecake from the mold, place on a plate and pour it over with the strawberry confit.