Ponche de creme Cheesecake

Ponche de creme Cheesecake

15 oz room temperature cream cheese

2 cups ponche de creme

1 egg

4 oz granulated sugar

2 tbsp corn starch

1/2 cup flour

8 oz crushed graham biscuits

3 oz melted butter

Method

Crush biscuits in food processor and slowly add melted butter.

Press into base of pie dish and refrigerate for 15 minutes.

Mix cream cheese with ponche de creme until incorporated.

Then add sugar and mix until sugar is dissolved. Followed by egg.

Add corn starch and flour and mix until smooth.

Pour into pie dish with chilled crust and bake for 50 minutes at 250 degrees.

Source: Chef Darryl

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