The ultimate cookbook for deserts

Cheesecake

Ingredients:

Crust:
1½ cups digestive biscuit crumbs
5 Tbsp sugar
⅓ cup melted butter

Filling:
3 packages cream cheese(170g), softened
1½ cups sugar
4 eggs separated
1 Tbsp lemon juice
1 tsp vanilla

Instructions:

Crust:
Pulse the graham crackers in a food processor or blender until finely ground. Put in a large bowl, and stir in the sugar and salt. Stir in the melted butter.
Preheat oven to 350°F (175°)
Use a 9 inch round pan. Gently press down on the crumbs using your fingers, until the crumbs are a nice even layer at the bottom of the pan
Place thepan in the oven bake at 350°F (175°C) for 10 minutes.
Remove from the oven and let cool. While the crust is cooling, prepare the filling.

Filling:
With an electric mixer, mix together cream cheese, sugar, 4 egg yolks, lemon juice and vanilla.
In another bowl, beat 4 egg whites until stiff and creamy. Fold egg whites into cream cheese mixture. Pour into crust in the springform pan.
Bake for 35 minutes. Turn off the oven and leave the cheesecake in the oven for another hour with the door closed.
Freeze several hours before serving. Remove from freezer and remove from pan before allowing the cheesecake to thaw.
Optional: add a blueberry, raspberry or strawberry purée on top.

And voilà! Your delicious cheesecake is now ready!