Creamy Baked Cheesecake

This delicious baked cheesecake is an irresistible recipe that is super easy to make. It has a soft and creamy filling, and this delight is baked to perfection to achieve that texture that we all love in a cheesecake. You will start by making the base: crush 150 grams of any type of sweet, plain tea biscuits until they are fine crumbs. Then, add 60 grams of softened butter to the cookie crumbs and mix them until the mixture becomes compact when pressed.

For the cake mould, use a 20cm removable bottom pan. Line the bottom with parchment paper, pour the cookie mixture into the pan, and flatten it with a spatula. Set the pan aside. Cut 200 grams of cheese into smaller portions, put them in a chopper, and grind until as fine as possible. Add 500 grams of cream cheese, 150 grams of white granulated sugar, and 250 ml of whipping cream to a large mixing bowl.

Using a spatula, give the mixture a light mix. Then, you will heat the mixture in the microwave at a maximum power of one minute and 20 seconds. Once the mixture is hot, you will mix it with the help of a hand blender until you obtain a homogenous mixture without cheese lumps. Add five eggs one by one while beating with a hand whisk after each addition, and once mixed through, add 10 grams of sifted wheat flour and whisk it in until smooth.

Bring the pan with the cookie base, pour in the batter, and tap it a few times on the counter to remove trapped air bubbles. Bake the cheesecake in the centre of a 350F/180C oven for 35 minutes or until the surface browns. Once baked, turn off the stove. Please don’t remove the cake from the oven; let it remain inside for at least one hour to prevent it from burning.

Remove the cheesecake from the oven and let it sit in the fridge for 4 hours. Then, unmould it, slice it, and serve. This cheesecake has a different touch from the classic cheesecake, which makes it even richer. Bon appetit!