Cheesecake

Sylvie’s recipe.

Ingredients

• 250 g of Graham crackers*
• 80 g of butter
• 500 g of cream cheese
• 150 g of granulated sugar
• 3 eggs
• 2 tablespoons of cream
• 1 vanilla pod (or a few drops of vanilla extract if no pod available)

Preparation

1. Preheat oven at 400°F (200°C)
2. Crumble the Graham crackers in a large bowl
3. Melt the butter (microwave)
4. Mix the butter with the crackers
5. Press this mixture in the cake mold; making a bit of an edge
   
6. Bake this crust in the oven for 10 minutes
7. In a large bowl combine: cream cheese, cream, sugar, 3 egg yolks, and the seeds of the vanilla pod; mix until homogeneous.
8. Whisk the 3 egg whites
9. Incorporate them in the cream cheese filling
10. Reduce oven temperature to 350°F (180°C)
11. Put the filling on top of the crust
12. Bake for 30 to 40 minutes (top should nto turn brown)
13. Let cake cool progressively in oven with the door open

Notes:

• Graham Crackers: look for the brand Honey Maid / P’tite Abeille. They also sell already ground, but this is a bit too fine.
• This recipe has no flour.
• Once cooled down, you can decorate the cake with seasonal fruits: strawberries, raspberries, blueberries… Or you can go for a raspberry coulis, or a mango purée….