°3 packages cream cheese, 250g each, soft
° 250 ml (1 cup) sugar
° 15 ml (1 tbsp) vanilla extract
° 4 Eggs
° 1 Cherry Pie Filler Box 540 ml
+ for the cortex:
° 375 ml (1 1/2 cup) Graham cracking crumbs
°60 ml (1/4 cup) melted butter
° 60 ml (1/4 cup) sugar
Preheat oven to 180 ° C (350 ° F).
In a bowl, mix the crust ingredients.
Line a 23cm (9in) pulse frying pan with parchment paper, then spread the crust over. Press hard to prepare for an equal veneer. Bake it for 10 minutes.
In a bowl, whisk the cream cheese with the sugar, vanilla and egg until smooth and homogenous.
Pour the cheese mixture into the mould and level the surface. Bake for 1 hour to 1 hour 10 minutes, until the center of the cake is almost solid.
Close the oven and let the cake cool for 1 hour in the oven, with the door ajar.
Once the cake is cool, allow it to cool completely in the fridge for 3 to 4 hours.
When ready to serve, spread the cherry filling over the cake.