Cheesecake has long been one of the hardest recipes to make in Dakar. Even if you know how to find that one shop downtown that sells Philadelpha cream cheese, you need to take out a loan to buy enough to make a decent dessert.
But this recipe uses ingredients available at your corner buutik. How crazy is that? It’s not only crazy, it’s really good! There were four us eating it and we all agreed it was pretty awesome. It has a nice texture that falls between the super creamy recipes and the thick, crumblier kinds.
Petit Beurre crust (recipe below)
1 kilo strained lait caillé
1/2 cup sugar
pinch of salt
2 tsp vanilla extract
Pour 1 kg of plain, non-sucré lait caillé into a cheesecloth and let drain until very firm, like thick sour cream. This will take several hours and can be done in the fridge overnight. Ardo brand lait caillé is my favorite since it’s fairly thick already and has a nice, rich taste. If you don’t have a cheesecloth, you can use a clean piece of muslin.
In a blender or food processor, combine the eggs, sugar, strained lait caillé, vanilla and salt. Blend until smooth. Pour filling into crust and bake for 35 minutes at 350°.
When the cheesecake is done, it will still a little wiggly in the center but the top will look firm. Make sure you don’t overbake.
Let cool, then chill for two to three hours in the fridge before serving.
Petit Beurre Crust
1 package petit beurre cookies (available at any grocery store and most buutiks)
3 tsp milk
3 tsp melted butter
Crush the cookies into very fine crumbles. You can use a food processor, stick blender, mortar and pestle, Ziploc and can of beans… Whatever it take to get fine crumbs.
Add milk and butter, stirring well to mix. The mixture should begin to clump. If not, add just a little more butter and milk. Pour now-sticky crumbs into a pie plate and smush down very firmly with your hands or a sheet of wax paper. You don’t need to pre-bake the crust. Just pour the filling straight in.