A Pro-Level Cheesecake That's So Good I Want to Keep it a Secret

Name: A Pro-Level Cheesecake That's So Good I Want to Keep it a Secret
Cuisine: American
Ingredients: 200 grams Cream cheese; 80 grams Granulated sugar; 2 Eggs; 3 tbsp White flour; 200 ml Heavy cream; 2 tbsp Lemon juice; 1 Butter, as needed (to grease the mold)

cookpad.japan @cookpad_jp

My mother used to be a professional pastry chef, so I adapt her recipes for home cooks and post them here.

If you don't have a heatproof container, then you can use a disposable paper cake mold.
You can make this tasty as long as you don't mess up the order!
This cake is especially delicious after it's been well chilled in the refrigerator too! Recipe by Sarita.

My mother used to be a professional pastry chef, so I adapt her recipes for home cooks and post them here.

cookpad.japan @cookpad_jp

My mother used to be a professional pastry chef, so I adapt her recipes for home cooks and post them here.

Saved

Ingredients

200 gramsCream cheese
80 gramsGranulated sugar
2Eggs
3 tbspWhite flour
200 mlHeavy cream
2 tbspLemon juice
1Butter, as needed (to grease the mold)

Saved

Steps

1

Mix the cream cheese (returned to room temperature) in a bowl well with a rubber spatula or similar until smooth.
2

Add the sugar, and mix to blend evenly.
3

Add the eggs one by one, and beat with a whisk.
4

Add the flour and mix.
5

Add the heavy cream all at once, and mix.
6

Finally, add in the lemon juice and mix.
7

Pour into a buttered heatproof dish. Bake in an oven preheated to 160°C for 50 minutes~1 hour. Done!
8

Shown here is a cake made with double the ingredients in a 21 cm sponge cake mold! I added a crust base to this one. The results were rich and dense!
9

How to make the cookie crust: Use 150 g of cookies and 70 g of butter; mix with the crumbled cookies and melted butter.
10

(Crust directions continued:) Spread the crumb mixture into the mold with a rubber spatula, and even it out. Chill until set.