Ingredient list
Preparation of the crust:
- 200g graham crackers
- 100g melted butter
- 2 tablespoons sugar
Preparation for garnishing:
- 500g Cream Cheese Président
- 200g sugar
- 4 eggs
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 250ml cream
President Products used
Président
1kg Cream cheese
Instructions
- Preheat your oven to 175°C (350°F).
- For the crust, crush the graham crackers with a rolling pin until they are reduced to fine crumbs. You can also blend them in a food processor. Mix the cracker crumbs with the melted butter and sugar until smooth.
- Line the bottom of a 23 cm (9″) diameter springform tin with parchment paper. Pour the cookie mixture into the tin and press firmly with the back of a spoon to form an even crust.
- In a large bowl, beat the Cream Cheese with the sugar until smooth and creamy. Add the eggs one by one, mixing well after each addition. Add lemon juice, vanilla extract and cream until smooth.
- Pour the Cream Cheese filling over the crust in the prepared tin. Bake in the preheated oven for around 45-50 minutes, or until the center is almost set. The cheesecake will still have a slight wobble in the center.
- Once baked, turn off the oven and leave the cheesecake to cool inside the oven with the door ajar for about 1 hour.
- Transfer the cooled cheesecake to the refrigerator and let it rest for at least 4 hours, ideally overnight, before unmolding and serving.
- Before serving, you can garnish the cheesecake with fresh fruit, coulis or whipped cream, as desired.