Classic Cheesecake from Woolsey Creek Bistro

by Suzanne Heron.

For the crust, mix 230 gm graham biscuit crumbs, 90 gm butter, 1 tsp cinnamon & 1/2 tsp nutmeg. Press into a cheesecake pan. For the cake, beat 3 eggs. Mix in 500 gm cream cheese, 250 gm yogurt, 120 ml 33% cream and 120 gm sugar. Pour onto crust. Cook at 300° about 20 min until set. Option: place pan inside a larger pan with water about 1” up, it helps prevent cracking. Serve with the topping of your choice.

Sylvie Bisson, Woolsey Creek Bistro, 604 2nd St W, Revelstoke, 250-837-5500, Fine dining and service you can “come as you are” to enjoy.