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.
18cm Round Springform Cake Tin
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.
Cream Cheese 250g
Eggs 2 to 3
Caster Sugar 1/3 cup
Plain Flour 3 tablespoons
Lemmon Juice 2 tablespoons
Powdered Sugar for dusting *optional
- Preheat oven to 170C. Line side and base of 18cm springform cake tin with baking paper.
- In a tough plastic bag, break Biscuits until fine crumbs. Add melted Butter and mix well. Press the crumb mixture into base of tin.
- 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.
- 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.
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