FRIJE

Instructions

• 1.   Preheat the oven to 200°C (400°F). Roll out the dough and line your pie dish with it. Chill in the refrigerator until ready to use.
• 2.   Separate the egg whites from the yolks. In a bowl, combine the egg yolks and sugar. Whisk together, then add the cream cheese and vanilla pudding mix (or a heaping tablespoon of flour as a substitute). Whisk vigorously to incorporate some air into the mixture.
• 3.   Beat the egg whites until stiff peaks form. Add 1 tablespoon of granulated sugar and whisk again. Gently fold the egg whites into the cream cheese mixture.
• 4.   Pour the mixture into the pie dish, place in the oven, and reduce the temperature to 170°C (350°F) until the top of the cheesecake browns (about 25 to 30 minutes). Once browned, reduce the oven temperature to 150°C (300°F). Total cooking time: about 1 hour.
• 5.   After removing from the oven, invert the cheesecake onto a cooling rack and let it cool upside down to prevent it from collapsing. Be careful, this step is delicate and can sometimes lead to disaster. If you're not experienced, skip this step.
  Do not remove it from the pan right away! Once cooled, transfer the cheesecake to a serving plate and serve.

Notes & Suggestions

• For the pie dish, use a 26 cm (10 inch) springform pan. A springform pan makes it easier to remove the cheesecake.
  If you prefer a sweet shortcrust pastry, feel free to use it.