The recipe is from that gem of a book “183 Fresh Ideas” (in Greek) by Kristia Mavroidi. I have already posted several of her recipes and, as the book is quite difficult to find, I hope I will post many more as I make them. I’m so sorry this is all I could get you for a photo of this superbly easy and yummy cheesecake. I made it back in December to celebrate our daughter’s birthday and that was the only piece left after the celebration. Indeed, I made it twice. The second time was she celebrated with her friends. Take a look at the decoration with the roses!
You must try this for its simplicity, its velvety texture, and heart-warming sweetness.
- 1 and 1/2 cup crumbled graham crackers (or other biscuits)
- 2 sticks of butter (or 250grams)
- 4 tablespoons of sugar
- 1 packet cream cheese (200grams)
- 3 tablespoons confectioner’s sugar
- 1 teaspoon vanilla extract
- 1 cup chantilly (1 cup heavy cream and 4 tablespoons confectioner’s sugar)
How to make: Melt the butter and combine it with the crumbled biscuits and sugar. If the biscuits are too sweet already, you can omit the sugar. Press the buttered crumbles at the bottom of a springform pan. Put it in the refrigerator while you are preparing the filling. For the filling, beat the cream cheese with the confectioner’s sugar until it becomes light and fluffy. Add the vanilla extract and beat for a few more seconds to integrate it. Combine with a cup of chantilly.To make chantilly, beat one cup heavy cream with four tablespoons confectioner’s sugar until it forms soft peaks. Do not overbeat. You can add a teaspoon of vanilla extract if you want but since you’ve used some in the cream cheese you don’t have to). Pour the filling in the pan and let it stand in the refrigerator for several hours. Mavroidi recommends 12 but even with less than that you will get a good, even if a bit soft, cake.
You can serve it with strawberries, other berries, or whatever you like!