I love Japanese-style ‘Baked Cheesecake’ and I have a good recipe. Mother of one of my son’s classmates gave me the recipe many years ago. I altered it 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.
100g Plain Sweet Biscuits
50g Butter *melted
*Note: Add a small amount of Cream or Milk if more moisture is needed.

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

Method
  1. Preheat oven to 170℃. Line the base and the sides 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. Pour into the cake tin.
  4. *Note: Alternatively, you can blend the mixture using an electric mixer. Mix Cream Cheese and Sugar first, add other ingredients, and mix until thick and smooth.
  5. 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.