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.
18cm Round Springform Cake Tin
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.
250g Cream Cheese *softened
2 to 3 Eggs
1/3 cup Caster Sugar
3 tablespoons Plain Flour
2 tablespoons Lemmon Juice
Powdered Sugar for dusting *optional
- Preheat oven to 170℃. Line the base and the sides 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. Pour into the cake tin.
- *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.
- 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.