Easy Heavy Cream-free Cheesecake

Name: Easy Heavy Cream-free Cheesecake
Yield: 1 serving
Cuisine: American
Ingredients: 200 grams Cream cheese; 60 grams Sugar; 3 tbsp Cake flour; 2 Eggs; 10 Cookies; 40 grams Butter or margarine

cookpad.japan @cookpad_jp

Through trial and error, I made an easy and super yummy cheesecake.

It's very important to knead it very well in the beginning.
This is easy to make even for beginners.
It's also great as a gift. Recipe by Kilinkirin

Through trial and error, I made an easy and super yummy cheesecake.

It's very important to knead it very well in the beginning.
This is easy to make even for beginners.
It's also great as a gift. Recipe by Kilinkirin

cookpad.japan @cookpad_jp

Through trial and error, I made an easy and super yummy cheesecake.

It's very important to knead it very well in the beginning.
This is easy to make even for beginners.
It's also great as a gift. Recipe by Kilinkirin

Through trial and error, I made an easy and super yummy cheesecake.

It's very important to knead it very well in the beginning.
This is easy to make even for beginners.
It's also great as a gift. Recipe by Kilinkirin

Saved

Ingredients

1 serving

200 gramsCream cheese
60 gramsSugar
3 tbspCake flour
2Eggs
10Cookies
40 gramsButter or margarine

Saved

Steps

1

First, knead the cream cheese well. This is key!
2

Mix in the sugar and knead very well.
3

Then, add the eggs and cake flour and mix to finish! If it's too firm, you can add a bit of milk.
4

Warm the oven to 180℃.
5

Next, let's make the bottom. Put the cookies in a bag and use a rolling pin to crush into fine pieces.
6

Mix the melted butter or margarine into the crushed cookies from Step 5.
7

Line the bottom of your pan with kitchen parchment paper and press the cookie mixture into the bottom. Then, pour the batter from Step 3 on top, but don't press down and deflate it!
8

Bake in an oven at 180℃ for 45-50 minutes. Watch as it bakes and if it appears as though it will burn, cover with aluminium foil.
9

Once it browns on top, it's ready! Let cool, then chill in the refrigerator. Once chilled, cut and serve.
10

It's moist if you let it chill in the refrigerator overnight, but the flavors meld and the cake becomes dense with time.