MAMMA MIA CHEESECAKE - Baked New York cheesecake with berries

Mother's Day cake, but not only, a cheesecake suitable for the whole summer, a simple cake without yeast and without whipping, an amazing cake.
Ingredients:
120 g / 4.23 oz crumbly cookies like Digestive
60 g / 2.11 oz melted butter
400 g /14.10 oz spread cheese
100 g/ 4.23 oz sugar
125.- 150 ml yogurt
2 eggs
2 tbsp cornstarch
vanilla flavor
grated zest of half a lemon
Topping
300 g / 10.58 oz strawberries or frozen raspberries
4 tbsp sugar
a little zest of lemon
How to make it:
Crumble the cookies in a bowl, add the melted butter and mix.
Prepare a 7" to 8" diameter springform pan by laying a circle of baking paper in the bottom, buttering the sides and lining the sides with baking paper as well.
Place the cookies on the bottom and press down well with a glass to form the base of the cake.
In a bowl put the spread cheese and the sugar, mix well and add the vanilla and the lemon, next add 2 eggs and the yogurt and mix well, working it with a spoon.
Finally, add the cornstarch and mix again with a whisk.
Meanwhile, preheat the oven to 170°C / 338 ° F
Pour the cream cheese into the pan over the cookie, smoothing it down.
Bake at 170°C / 338°F for 50 minutes, covering with foil halfway through baking.
The original baked cheesecake, New York cheesecake, is baked in the oven, but in a bain-marie.
If you prefer to use this method of baking, prepare a sheet of non-perforated foil and seal the entire pan. If one sheet is not enough, use two.
Prepare about a liter and a half of boiling water.
With the oven at 180°C / 350°F, ventilated, and the drip pan in the middle position, open the oven, remove the hot drip pan, place the cake on it, pour boiling water into the drip pan, and close the oven.
Bake for 30 minutes, then turn the oven down to 150°C / 334°F and bake for another 30 minutes.
When baked, the cake will be a little puffy, but will return to its original size in a few minutes.
Chill for at least 4 hours.
Meanwhile, make a syrup from the strawberries or raspberries.
In a small pot, add 300 grams of chopped strawberries, one lemon rind, and 4 tablespoons of sugar.
Cook over high heat for 10 minutes until the mixture has a jelly-like consistency.
Refrigerate the jam.
After 4 hours, remove the cake from the pan, place it on a plate, cover it with the cooked strawberries and cut it without fear.
The cake will have the consistency of soft cheese, the strawberries will run everywhere.
Be careful, they'll steal it!