🔷Ingredients:
🔹Crust:
8 oz (225 g) vanilla or sweet cookie, crushed
½ cup + 1 tbsp. Cold Butter, unsalted, cut into small pieces
⅓ cup brown or white sugar
🔹Filling:
675 g (3 8-oz packages) cream cheese, at room temperature
1 ¼ cup of sugar
1 tbsp. lemon juice
2 tsp. vanilla extract
a pinch of salt
2 ¼ tbsp. all purpose flour
4 large eggs
Dulce de leche to taste
🔶 Preparation:
🔸Crust:
1) Preheat the oven to 350ºF/ 180ºC.
2) Wrap a round, collapsible 25 cm mold on the outside with waxed paper. (10 inches) in diameter.
3) Place the cookies with the butter and sugar in the processor.
4) Process until a dough is formed. Press the mixture into the bottom and part of the sides.
5) Bake for 5 minutes. Take the cookies out of the oven and let them cool on a wire rack.
🔸Filling:
1) Place the cream cheese in the mixer and beat with the sugar, lemon juice, vanilla and salt, until the mixture is smooth.
2) Add the flour and keep beating. Incorporate the eggs and beat until well blended.
3) Pour the mixture into the prepared mold. Bake in the oven for approximately 55 minutes, until the edges are slightly puffed and cracked, the center quivers slightly when pan is moved, and there are brown spots on the surface.
4) Remove from the oven, cool 10 minutes on a wire rack. Cool and peel off the edges with a knife. Take to the refrigerator for 2 hours.