- Preheat your oven to 160°C (325°F). Lightly grease a 23 cm (9 inch) springform pan.
- Crush the graham crackers into fine crumbs in a food processor or by crushing them in a plastic bag with a rolling pin.
- Combine the cracker crumbs with the melted butter until well combined.
- Press the cracker mixture firmly into the bottom of the prepared pan to form an even crust.
- In a large bowl, beat the Milky Food white cheese with the sugar until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Fold in the flour, vanilla extract, and lemon zest (if using) into the cream cheese mixture and mix until well combined.
- Carefully pour the white cheese mixture over the cracker crust in the pan.
- Gently tap the pan on the counter to remove any air bubbles.
- Place the pan in the preheated oven and bake the cheesecake for about 45 to 50 minutes, or until the edges are golden brown and the center is still slightly jiggly.
- Let the cheesecake cool completely in the pan, then refrigerate for at least 4 hours, or overnight, before unmolding and serving.
- Optionally decorate the cheesecake with red fruit jam or fruit coulis before serving.
Zucchini Soup With White Cheese
👨👩👧👦 4 People 👨🍳 Easy ⏱ 25 mins
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