Instructions:
1. Put the dry ingredients for the crust into a mixing bowl. Add the shortening and knead it into a
smooth dough. Line the baking mould with baking paper and press the dough down firmly all
around the bottom. You can smooth the dough out with a tablespoon. Preheat the oven to
160°C and bake the crust for15 minutes.

2. Meanwhile, you can prepare the cheese filling. Cut the vanilla pods lengthwise and scrape out the vanilla with a knife. Add all ingredients for the filling into the blender. Mix the mixture on
medium level for 1 minute and then on high level for another 1,5 minutes. Pour the filling
into the pre-baked crust through a fine strainer/filter (to get rid of bubbles).

3. Put it back into the oven at 160°C for 50 minutes. After 50 minutes, check the cheesecake if
the filling is already firm and toasted. If not, bake it for another 20 – 30 minutes
with frequent checking, so it doesn’t get burnt. When the cheesecake is baked, let it cool off and take it out of the mould.