Keep the oven OFF. Save some CO2.
1 cup graham cracker crumbs (I use the gluten free wheat free ones)
1/4 cup sugar (organic cane sugar, fairly traded please)
1/2 stick organic butter
Stir together sugar and cracker crumbs in pie plate or spring form pan. Melt butter and pour over dry mixture. Work together with clean hands or fork. Press over pan evenly pulling up the sides ever so slightly.
3 TBSP Raspberry jam — I use Eli’s mom’s jam for this because it rocks like a hurricane. If you don’t have a family friend who makes jams, too bad for you. You’ll have to get some store bought jam.
Heat the jam so that it is spreadable. Pour it gently over the crust and spread it around to make a thin layer all around. Good quality jam goes a long way.
The Cheese Cake
2, 8oz packages neufchatel cheese, softened to room temp (this is the 1/3 less fat cream cheese, it beats up fluffier, but feel free to use regular organic cream cheese)
1 pint heavy whipping cream
1 TBSP vanilla (fair trade! this is a hand harvested food!)
3/4 Cup powdered sugar
Time to get out the mixer!
Whip the cheese until fluffy while adding 1/4 cup of cream. Add half of the sugar slowly. Add 1/4 cup cream and beat. Scrape your mixing bowl often. Add the rest of the sugar and cream slowly while mixing. The idea is to make sure you have no lumps. This is all about technique here folks. Add the vanilla and beat 1 minute more.
Pour the cheesecake over the crust gently and smooth with a rubber or offset spatula. Cover and refrigerate for 2 hours or over night. This cake freezes well. I actually prefer to serve it a little frozen in the core. It’s very airy and cool for summer.