Manhattan Style Strawberry Cheesecake

Crush the crackers into fine crumbs, use a rolling pin or a glass/bottle.Heat the pan to 195 °C and add the crumbs. Add the sugar and let it brown a little. Then add the butter.Let it all brown for a few minutes until you are satisfied with the colour.

Add the mascarpone cheese to a large bowl. Grate the lemon zest into the bowl.Mix sugar and cornstarch in another bowl, this is to help avoid clumps of cornstarch. Add the mix to the bowl with the cheese. Then add the sour cream, vanilla seeds, and egg.Mix until smooth. Preferably without using a whisk, as this can incorporate air into the mixture. We want to avoid that, because then the cake cracks more easily when it is cooked. The sugar should be completely dissolved, so, if necessary, let the bowl stand for a while so that the sugar has a chance to dissolve. Then stir the mixture again.

Place 5 ramekins (8.5 cm x 4 cm) in the 28 cm pan. If you use the 28 cm pan, there should be room for all 5 dishes, if you use the 24 cm pan there is only room for 3. Divide the cream evenly between the 5 ramekins.Add a tablespoon of strawberry jam to each. Spread it as well as possible on the top of each. If necessary, push it a little into the cream.Pour water into the pan, so it reaches the same hight as the cheese mixture. Heat the pan to 95 °C. Cover the bowls with aluminium foil or baking parchment to prevent water dripping from the lid into the cakes. Put the lid on.Bake for 30 minutes.The cakes are done when they are still slightly jiggly, but no liquid remains. Carefully remove the ramekins from the water. Be careful not to burn yourself!Refrigerate until completely cold.