Japanese Baked Cheesecake ベイクドチーズケーキ
This Japanese Baked Cheesecake is super simple to make and is so deliciously rich and creamy, you'll be fighting with everyone over the last slice!
- 250 g Philadelphia cheese
- 7 fl oz Pure cream (*1 or 200ml)
- 2 eggs
- ⅓ cup sugar (*2 or 80g)
- 3 tbsp Plain flour
- 1 tbsp Lemon juice
- 90 g Digestive biscuits (6 Graham Crackers)
- 40 g Melted butter (*3 about 3tbs)
- 2 tbsp apricot jam* option
- 1 tbsp brandy* option
- Preheat your oven to 356°F (180°C)
- Leave the Philadelphia cheese and eggs out until they become room temperature.
- In a bowl, break the digestive biscuits (Graham Crackers) to crumbs and combine with melted butter.
- Line the bottom of the baking form with parchment paper and spread butter thinly on the side of the baking tin. *4
- Evenly pour the biscuit crumb and butter mixture into the bottom of the tin to create the crust then set it aside.
- Firstly, beat the Philadelphia cheese in a mixing bowl. While continuously beating the mixture, add the sugar, then the eggs, then the cream, then finally the lemon juice. Mix it all together for a few minutes once all the ingredients have been added until it becomes creamy and plump.
- Add the sifted flour (even though it's only 3 tbsp) to the mixture and fold it lightly.
- Pour the mixture into the prepared tins and place in preheated oven.
- Turn the heat down to 338°F(170°C) and bake for about 60 minutes depending on your oven.
- Turn the heat down to 320°F(160°C) and bake another 20 minutes.
- The top of the cake should be golden brown. Turn the heat off take it out of the oven.
- Allow the cheesecakes to cool down in the baking tin then cover them with cling wrap and leave them in the fridge overnight or for a few hours. *5
- Serve with dusted icing sugar and your some raspberries. *6
Elements 250 g Philadelphia cheese 7 fl oz Pure cream (*1 or 200ml) 2 eggs ⅓ cup sugar (*2 or 80g) 3 tbsp Plain flour 1 tbsp Lemon juice 90 g Digestive biscuits (6 Graham Crackers) 40 g Melted butter (*3 about 3tbs) 2 tbsp apricot jam* option 1 tbsp brandy* option Method Preheat your oven to 356°F (180°C) Leave the Philadelphia cheese and eggs out until they become room temperature. In a bowl, break the digestive biscuits (Graham Crackers) to crumbs and combine with melted butter.
Line the bottom of the baking form with parchment paper and spread butter thinly on the side of the baking tin. *4 Evenly pour the biscuit crumb and butter mixture into the bottom of the tin to create the crust then set it aside. Firstly, beat the Philadelphia cheese in a mixing bowl.
While continuously beating the mixture, add the sugar, then the eggs, then the cream, then finally the lemon juice. Mix it all together for a few minutes once all the elements have been added until it becomes creamy and plump.
Add the sifted flour (even though it's only 3 tbsp) to the mixture and fold it lightly. Pour the mixture into the prepared tins and place in preheated oven. Turn the heat down to 338°F(170°C) and bake for about 60 minutes depending on your oven.
Turn the heat down to 320°F(160°C) and bake another 20 minutes. Allow the cheesecakes to cool down in the baking tin then cover them with cling wrap and leave them in the fridge overnight or for a few hours. *5 Serve with dusted icing sugar and your some raspberries. *6