9 (5.10 oz or 144g) graham cracker
3 tablespoon butter
1 teaspoon sugar
1/4 all purpose flour
1 cup yogurt
1 tablespoon vanilla
4 (8 oz) pkg cream cheese at room temperature
1 (12 oz)can evaporated milk
1 1/2 cup sugar
2 tablespoon corn starch
1 teaspoon baking powder
1/4 teaspoon baking soda
2 teaspoon orange or lemon zest
Break the graham cracker and powder it in the food processor. Add 3 tablespoon butter and 1 teaspoon sugar to it and mix. Press the mixture to the bottom of a spring form and a little over the edge, keep it aside. To prepare the pan wrap the bottom with aluminum wrap and place it on the baking tray.
Make the filling in 2 steps.
First step: In a small mixing bowl add the 1/4 cup all purpose flour, yogurt add vanilla and mix. Mix until the lumps are removed do not beat or over mix.
Second step: To a larger bowl add cream cheese at room temperature, sugar and mix until sugar is well incorporated. Next, add the evaporated milk and mix. Lastly add the corn starch, baking powder, baking soda, lemon zest and mix until the ingredients are incorporated do not over mix or beat. To this mixture add the flour-yogurt mixture made earlier and mix again.
Pour it over the already prepared graham cracker crust.
Bake at 330F(165C) degrees for 2 hour. Allow it to cool. After it is nicely cooled run a knife over the edge to dislodge the cake from the sides.
Before serving top with any fruit filling. I like to use cherry pie filling.