To make the base, mix the blended biscuits with the melted butter and half a cup of GOYA® Light Flavor Olive Oil. Place the mix in the base of the mold and press lightly with the back of a spoon to make sure it's compact.
Then we beat the cream cheese and add the sour cream, sugar, vanilla extract, flour and lemon juice. Beat everything until combined.
Add the already beaten eggs.
Now we add the mixture to the mold, pouring it over the biscuit base and we place in a preheated oven at 375° F, for 1 hour 45 minutes.
Remove the mold from the oven and leave the cake to cool at room temperature for an hour before placing in the fridge for another 4 hours.
For the strawberry jam topping, heat a tablespoon of GOYA® Light Flavor Olive Oil in a saucepan. When the oil is hot, add the chopped strawberries and sauté for 1 minute. Then add the sugar and cinnamon stick and cook on a low heat until the sugar has dissolved, and the desired jam consistency is reached. Put it to one side.
Finally, remove the edge of the mold and pour over the strawberry jam topping. Enjoy!