My Baked Cheesecake

Name: My Baked Cheesecake
Yield: 4 servings
Cuisine: American
Ingredients: 50 grams Whole wheat flour (or finely chopped cookies); 30 grams Butter; 200 grams Cream cheese; 80 grams Sugar; 1 Egg; 3 tbsp Plain yogurt; 1 tsp Lemon juice; 1 tbsp Cake flour; 170 grams Heavy cream; 1 tsp Brandy

cookpad.japan @cookpad_jp

I wanted to make my ideal baked cheesecake, I tried many times while referencing a recipe book before finally making it.

The cooking time is average. In my oven, it took 1 hour and 10 minutes. For 15 cm [5.9 in] round cake tin. Recipe by peko&poko.

I wanted to make my ideal baked cheesecake, I tried many times while referencing a recipe book before finally making it.

The cooking time is average. In my oven, it took 1 hour and 10 minutes. For 15 cm [5.9 in] round cake tin. Recipe by peko&poko.

cookpad.japan @cookpad_jp

I wanted to make my ideal baked cheesecake, I tried many times while referencing a recipe book before finally making it.

The cooking time is average. In my oven, it took 1 hour and 10 minutes. For 15 cm [5.9 in] round cake tin. Recipe by peko&poko.

I wanted to make my ideal baked cheesecake, I tried many times while referencing a recipe book before finally making it.

The cooking time is average. In my oven, it took 1 hour and 10 minutes. For 15 cm [5.9 in] round cake tin. Recipe by peko&poko.

Saved

Ingredients

4 servings

Bottom:
50 gramsWhole wheat flour (or finely chopped cookies)
30 gramsButter
200 gramsCream cheese
80 gramsSugar
1Egg
3 tbspPlain yogurt
1 tspLemon juice
1 tbspCake flour
170 gramsHeavy cream
1 tspBrandy

Saved

Steps

1

Bring the cream cheese to room temperature. Mix the melted butter and whole wheat flour together. Push into the bottom of the tin with a spoon.
2

Put the cream cheese into a bowl. Mix until softened.
3

Add the sugar and eggs to mix in. Preheat the oven at 180°C (356 F).
4

Add the yogurt and lemon juice and mix. Then add the flour and heavy cream and mix.
5

Mix in the brandy and then strain. Pour into the tin. Bake for about 1 hour at 180°C (356 F).
6

Test by inserting a skewer and if nothing comes out, it's done. It's easier to take the cake out from the tin after cooling in a fridge.