CRUST

• 1 1/2 cups of graham cracker crumbs (9 to 10 whole graham crackers, crushed)
• 1/4 cup of confectioner’s sugar
• 1/3 cup of melted butter
• 1/8 tsp of salt

FILLING

• 2 cups (2 large packages) of plain Kaymak
• 2 large eggs
• 2/3 cup of granulated sugar
• 1 tsp of vanilla extract

Directions

1. Preheat the oven to 350°F.
2. Make the crust by stirring together all of the crust ingredients, mixing until thoroughly combined.
3. Press the crumbs into the bottom and up the sides of a pie pan (make sure the pan’s inside top dimension is at least 9″ and height is at least 1 1/4″), making a thicker layer on the bottom than on the sides.
4. Make the filling by mixing together the Kaymak and sugar until smooth. Mix in the eggs and vanilla, again mixing until smooth. To avoid beating too much air into the batter, use a mixer set at low-medium speed. To avoid lumps, make sure the Kaymak is at room temperature.
5. Set the pie pan onto a baking sheet, if desired; this makes it easier to transport it into and out of the oven, and also protects the bottom of the crust from any potential scorching. Pour the filling into the crust.
6. Place the cheesecake in the oven. Bake it for 20 minutes, then add a crust shield; or shield the crust with strips of aluminum foil. Bake for an additional 10 minutes (for a total of about 30 minutes). A digital thermometer inserted into the crust, 1″ from the edge, should read between 165°F and 170°F; the filling won’t look entirely set in the center.
7. Remove the cheesecake from the oven, and set it on a rack to cool. Once the cake is cool, refrigerate it, covered, until you’re ready to serve it.
8. Serve cheesecake in wedges, with fresh fruit on top, if desired. Store any leftovers in the refrigerator for several days; freeze for longer storage.