• First, crush the biscuits in a food processor or in a bag with a rolling pin.
• Melt the butter in a bowl over a pan of hot water or in the microwave.
• Generously grease the cheese cake pan with some melted butter.
• Mix the remaining melted butter with the biscuits, blending them well together, add 1 or 2 tablespoons water if the dough is to dry.
• Transfer the mixture into the prepared pan and press firmly. Chill the mixture while preparing the filling.
• In a large bowl using an electric mixer, beat icing sugar, cornflower, cream and lemon zest together. Don’t over beat as the cream will turn into butter (how to make sweet cream)
• Add yoghurt and mix.
• Mix gelatine powder with hot water to dissolve, cool then add to the mixture.
• Pour half of the mixture on top of the biscuit base and make a flat surface.
• Arrange 4 of the strawberries in the canter and add the rest of the mixture on top.
• Chill for several hours until set.
• Remove the cake from the pan and decorate with the remaining strawberries before serving.
• Enjoy (Nooshe Jan).

If the dough is to dry add 1 or 2 tablespoons water.

To make 250 g strained yoghurt, you need 1 kg yoghurt.

The colour of the Cheese cake base depends on the type of the biscuit you use.