Cheesecake with graham crackers and cheese

Directions

1. Preheat the oven to 180 °C. ⏱ ≈ 10 min
2. Grease a cake pan with clips. ≈ 3 min
3. In a bowl, combine the cookies and butter. ≈ 4 min
4. Spread the mixture evenly over the bottom of the mold to create a base. ≈ 3 min
5. Mix the sugar with the cheese, then add the milk and eggs one at a time. ≈ 4 min
6. Add the cream, vanilla, and flour, and mix thoroughly until you achieve a smooth, even consistency. ≈ 4 min
7. Pour the mixture onto the base, cover with aluminum foil, and bake in the oven for 1 hour. ⏱ 1 hr
8. Remove the paper 20 minutes before the end of cooking. ⏱ 20 min
9. Turn off the oven and leave the cake inside, with the door closed, for 5 to 6 hours to prevent it from collapsing. ⏱ 6 hr
10. Reserve in the refrigerator. ⏱ ≈ 2 hr
11. Preheat the oven to 180 °C (350 °F). Grease a 20cm springform cake pan and line the bottom with parchment paper. ⏱ ≈ 10 min
12. Crush the biscuits in a food processor, then combine everything in a bowl with the spices and butter. ≈ 4 min
13. Cover the bottom and sides of the mold with this mixture, pressing it down firmly with a spoon, and then leave it to rest in the refrigerator for at least 30 minutes. ⏱ 30 min
14. Whip the mascarpone and cheese with the sugar, beating vigorously until you achieve a light, airy consistency. ≈ 3 min
15. Add the eggs one at a time, and finally, the vanilla extract. ≈ 3 min
16. Pour, pour, pour ≈ 3 min
17. Bake in the oven for approximately 45 minutes, making sure to cover the cake with aluminum foil for the first half-hour to prevent it from burning. ⏱ 45 min
18. Remove from the oven and let cool for at least one night. ⏱ 8 hr
19. Serve according to your preferences, with fresh fruit, caramel, sour cream, chocolate, etc. ≈ 2 min