My crust was made from scratch. I crushed Barnum's Animal crackers with a pestle in a mortar to make the crust. Very old school, but I didn't know any other way. I added 1/4 cup of unsalted butter and three tablespoons of Sint Maarten Guavaberry honey to hold together the crumbs. I picked up this jar of honey when I was cruising through St. Maarten in 2012, and it sat in my cupboard for years. I am so glad I bought it, it has been a lifesaver!
In a large bowl, I mixed one container (400 mL) of original Philadelphia cream cheese, 1/2 cup of sugar, and 1/2 teaspoon of vanilla with two eggs. I used a hand mixer to beat the mixture until it was smooth.
After I transferred the crumb mixture onto the pan, I pressed on it firmly. I then poured the cheesecake filling on top and evened it out with a spatula. I put it in the oven for 40 minutes at 325 degrees. The edges were a little burnt (next time I'll check up on it after 35 minutes), but everything else looked okay. I let the cake cool before refrigerating for three hours.
At midnight, I finally tried a bite. I must say... it's pretty good! Even my mom likes it, so I'm quite proud of myself. I'm excited to try baking different types of cheesecake, and possibly bake mini cheesecakes in muffin pans... But that's a project for another lazy Saturday. Enjoy the recipe!
It tastes better than it looks!
(courtesy of yours truly via Instagram)