This isn't the creamiest cheese cake ever, but that could be due to my substitutions. That said, it's still the best cheesecake I have ever had. It's certainly not a "light" dessert, but it's much lighter than the cheesecakes that I'm used to! The recipe is very vague, so I have provided more in-depth instructions on the way I chose to do it.
For the base
1 2/3 c (250 g) flour
1/2 c (100 g) sugar
1/4 tsp salt
1/4 tsp cinnamon
14 Tbls (200 g) butter, cut into small cubes and frozen
2 eggs, straight from the fridge, slightly beaten
1/2 tsp vanilla
You will be treating this like a pie crust.
Combine the dry ingredients, including the sugar, in a large bowl. Cut in the butter using two forks, a pastry blender, or a food processor. Quickly knead in the eggs and vanilla, stopping as soon as the mixture comes together. Wrap tightly in cling film or aluminum foil and refrigerate for an hour.
After an hour has passed, roll it out and place in a 9 or 10 inch spring form pan, dock the crust, then chill. Although the recipe didn't say to do so, I think it would be best to par-bake the crust at this point. If you chose to, I would say baking at 350F (175C) for 15-20 minutes would be sufficient. Just until it is barely browning.
For the filling
This makes quite a bit of filling, and I ended up not using it all because I was afraid the pan would overflow. I would suggest doing
4 1/2 Tbls (65 g) butter, room temp
3/4 c (165 g) sugar
1 vanilla bean, seeds from (or 1 tsp vanilla)
1/2 sachet of vanilla pudding powder (substitution follows)
About 1 1/2 lbs (665 g) creamy curd (I used 1 3/4 c (435 g) ricotta and 1 c (225 g) cream cheese), room temp
3/8 c (55 g) flour
Preheat your oven to 350F (175 C). Wrap your prepared springform pan with aluminum foil and place in a water bath.
Cream together the butter and sugar until light and fluffy. Add the eggs one at a time, then add the vanilla. Add the pudding mix and beat until very light, about three minutes. Add the cheese(s) and whip until combined, then add the flour and mix only until it is just dissolved. Pour into your lined pan and bake for one hour.
To substitute the pudding powder
I don't claim to know exactly how much pudding powder is in a "sachet," but I compared it to a bag of instant pudding. I used this recipe as a base, but cut it down significantly in size and omitted the cocoa powder. I'm not sure it is entirely necessary to go through the trouble of making this, so do what you like.
1 1/2 tsp (4 g) cornstarch
4 tsp (13 g) confectioner's sugar
1 1/2 tsp (3 g) instant dry milk
Combine all in a small bowl. Use as directed.
You can do this with any fruit you like and make as much or as little as desired. This is just a guide, but be sure that there is more fruit than sugar, more sugar than lemon juice and certainly more lemon juice than nutmeg!
Pinch nutmeg (I like nutmeg with blueberries, but you may omit this if you like)
Add all ingredients to a small saucepan and cook over medium heat, whisking occasionally, until some berries burst and the sauce is thickened. Cool and spoon over sliced cheesecake.