ALL YOU NEED:
For the filling
For the crust
Note: I only used 1/2 tsp of salt. Also used a cast iron skillet instead of a tart pan or one of my cheesecake forms. I knew a 9-inch was going to be way to big. The cast iron worked perfectly.
For the topping I made homemade whipping cream. All you need is a little bit of heavy cream and a hand mixer! Blend it until it it firm like canned whip! No sugar added.
Recipe adapted fromwww.bakerita.com