Cheese pie

For dessert I made an easy cheese pie with the help of a recipe from a nice lady from Cercedilla, Madrid which I heard on Spanish National Radio (http://www.rtve.es/alacarta/audios/comer-y-cantar/comer-cantar-judiones-salsa-marinera-gambones-21-05-11/1107843/). It’s the classic cheese pie with a touch of lemon.

On a blender you put: 4 eggs, 8 tablespoons of sugar, 4 tablespoons of flour, a package of Philadelphia cheese, a little envelope of yeast (I should’ve put just half, but I wanted them puffy), 2 lemon yogurts. You pour the well-blended mix in an earthenware pot and set it in the oven at 200 degrees Celsius (around 295 degrees Fahrenheit) until it turns golden brown. Then you take it out and wait for it to cool off. You wrap the pot/s in tin foil and set it in the refrigerator for about 5 hours. Then you eat it with a teaspoon and experience an explosion of sweet pleasure in your mouth. And that’s it.