I love Japanese-style ‘Baked Cheesecake’ and I have a good recipe, which mother of one of my son’s classmates gave me many years ago. I altered the recipe a little bit as always, and I liked it very much.
But, you know I always seek easier and quicker ways to make anything. I wanted to make the cheesecake in an easier way, making less washing. If you have a food processor or reasonably powerful blender, this can be the easiest cheesecake recipe you can find. You should try it.

Cake Tin

18cm Round Springform Cake Tin

Ingredients

Base *The biscuit base can be left out if you like.
Plain Sweet Biscuits 100g
Butter 50g *melted
*Note: Add a small amount of Cream or Milk if more moisture is needed.

Filling
Cream Cheese 250g
Cream 200ml
Eggs 2 to 3
Caster Sugar 1/3 cup
Plain Flour 3 tablespoons
Lemmon Juice 2 tablespoons
Powdered Sugar for dusting *optional

Method
  1. Preheat oven to 170C. Line side and base of 18cm springform cake tin with baking paper.
  2. In a tough plastic bag, break Biscuits until fine crumbs. Add melted Butter and mix well. Press the crumb mixture into base of tin.
  3. Place all filling ingredients into food processor and blend for two to three minutes until thick and smooth like mousse. Pour into the cake tin.
  4. Bake for 45 to 50 minutes or until golden. Allow to cool completely. I recommend to chill the cake in the fridge before enjoying it.