Very Easy Basic Baked Cheesecake

I learned this recipe from my mother-in- law.
Since I got this recipe, I do not buy cheesecake, but make it myself. My friends and family love it!
When mixing in the blender, cut the cheese into small pieces to mix in.
I use "Philadelphia" cream cheese.
I recommend resting the cake for a night in the fridge. It's more tasty the next day. For 18 cm [7.1 in] round cake tin. Recipe by Banyangarden
Very Easy Basic Baked Cheesecake
I learned this recipe from my mother-in- law.
Since I got this recipe, I do not buy cheesecake, but make it myself. My friends and family love it!
When mixing in the blender, cut the cheese into small pieces to mix in.
I use "Philadelphia" cream cheese.
I recommend resting the cake for a night in the fridge. It's more tasty the next day. For 18 cm [7.1 in] round cake tin. Recipe by Banyangarden
Steps
- 1
Preheat the oven to 170°C. Spread butter in the cake mold (I used a springform pan).
- 2
Put all of the ingredients, except for the cheese, into a blender and mix. Then add the cream cheese, cut into small pieces, little by little.
- 3
After it's mixed, pour the batter into the mold. Drop the tin lightly to pop air pockets in the batter.
- 4
Bake for 40-50 minutes at 170°C. Adjust the time depending on your oven.
- 5
When the cake is done, keep it in the mold and let it cool on a cooling rack (the puffed cake will shrink gradually). When cooled, rest it in the fridge.
- 6
After baking it's fluffy, and after cooling in the fridge, it's soft and rich.
- 7
Note: You can line crunched cookies mixed with butter on the bottom. Make the bottom however you like.
- 8
Note: If using 200 g of cream cheese: 150 ml of heavy cream, 60 g of sugar, 2 eggs, 2 tablespoons of flour.
- 9
- 10
Variation Banana:.
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