Citrus cheesecake with berries

Prepare the cheesecake base. Crush the cookies into crumbs. Melt 100 grams of butter and pour it into the crushed cookies. Add 2 tablespoons of sugar (if the cookies are sweet, skip this). Mix well. Lightly grease a springform pan (26 cm diameter) with 5 ml of vegetable oil. Press the crumb mixture with butter into the bottom in an even layer.

Prepare the cheesecake cream. Mix eggs, cheese (it should be at room temperature), and 150 grams of sugar with a spatula. Add lemon juice, vanilla extract, and sour cream. Mix with a spatula, then add starch at the end and mix again.

Spread the cream on the base in the mold and level it. Poke the surface with a fork in several places and bake in a preheated oven at 200 degrees for 15 minutes.

Remove the cheesecake from the mold. Spread cream on top and sides. Coat the sides with vermicelli. Cut the cheesecake into twelve triangular pieces.

Melt 60 grams of butter and coat the cheesecake pieces on all sides.

Coat pieces in almond dough crumbs (60 grams per piece). Place in the refrigerator and freeze for 6 hours.

Fry each piece of cheesecake in a pan with vegetable oil on all sides.

Place the cheesecake on dessert plates, drizzling with 15 grams of orange sauce per serving. Next to it, place 40 grams of flambéed berries in a sauce boat.