BAKED CHEESECAKE

#BAKED_CHESSEECAKE_RECIPE_BY_CHEF_DANISH08479fb750490f319774a3640f308bc9
 
#For_Base
MARIE BISCUIT————-80 GM
MELTED BUTTER———- 40 GM

#For_Mixture

CREAM CHEESE————250 GM
BREAKFAST SUGAR——-50GM
EGGS————————– 50 GM
VANILLA ESSENCE———- FEW DROP
CORNFLOUR—————— 60 GM
YOGHURT———————-165 GM
#Method:
Crumb biscuit well and add the melted butter
Line the mould with the biscuit mix at the base and blind bake
Cream together cream cheese and sugar
Add the eggs slowly and vanilla essence
Mix cornflour into it, Fold in yoghurt
Fill up the mould to three fourth with the cheesecke mixture
Bake at a temperature of 160 degree C in a hot water bath.

2 thoughts on “BAKED CHEESECAKE”

    1. CRUST

      Ingredients:

      1 3/4 cups graham cracker crumbs

      2 tsp cinnamon

      1 stick (1/2 cup) butter, melted

      Method:

      Using a gallon sized Ziplock bag, crush the graham crackers with a rolling pin to fine crumbs.

      Crackers

      Crumbs

      Keep the crumbs in the bag and toss in the cinnamon. Seal bag and mix well. Then pour in the melted butter. Seal again and mix well.

      Mixed

      Pour mixture into a 9-inch spring-form baking pan. Yes, you DO need a spring-form pan. It is worth getting one. Press the mixture down to make a smooth base.

      Pressed Crust

      Set pan in freezer while you make the filling.

      FILLING:

      Ingredients:

      2 8 oz. packages cream cheese

      2 1/2 cups sour Cream

      2 tbsp cornstarch

      1 cup sugar

      1 tsp vanilla extract

      1/4 tsp sea salt

      Method:

      Have cream cheese and sour cream out at room temperature for 30 minutes. Preheat oven to 375°F.

      Cream together the cream cheese and sugar until well mixed. Add in vanilla, cornstarch and salt. Mix well.

      Mixing

      Add in sour cream. Mix well.

      IMG_7002

      Pour into spring-form pan, over the crust.

      Poured

      Bake for at least 60 minutes, or until there are some cracks forming at the center of the cake. Cracks are normal, by the way. However, I do plan to try baking the cake in a water bath next time which allows your cake to bake with a smooth top surface. I will update this accordingly!

      Baked

      Let it cool completely before you refrigerate it. Cover and refrigerate for at least 4 hours.

      Remove spring-form edge. Serve with your favorite glaze!

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