CRUST
2 1/4 cups (200 g) shortbread cookies
1 stick (115 g) real salted butter
CHEESECAKE BATTER
5 cups (700 g) fromage blanc (use greek yogurt if you can’t find real fromage blanc)
2 cups (200 g) of sugar
2 tbsp (càs) of flour
3 eggs
1 stick (115 g) real salted butter
1 tsp (càc) vanilla
1 tbsp (càs) fresh squeezed lemon juice
Melt the butter, crush the shortbread cookies. Remove the butter from the heat and mix the cookie crumbs with the butter in the pan. Pour this mixture into a round cake pan*, flatten with your palms, and chill while you make the filling.
For the filling Valérie melts the butter and mixes all of the remaining ingredients together with a whisk then she pours it into the chilled crust. Cook at 300 ° F (150° C) for 1 hour 15 minutes. Then she turns off the oven and allows the cake to cool slowly in the oven before refrigerating overnight.
* This pan is a nine inch (23 cm) straight sided cake pan. If you’re using a real cheesecake pan with a diameter of ten inches or more (25+ cm) you’ll want to double the recipe.