A Pro-Level Cheesecake That's So Good I Want to Keep it a Secret
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.
A Pro-Level Cheesecake That's So Good I Want to Keep it a Secret
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.
Cooking Instructions
- 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.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Rich Cheesecake Rich Cheesecake
I used to use a blender to make cheesecake. However, when I changed to using a hand mixer, the amount of batter was too much. I wanted to be able to make cheesecake with a hand mixer that had the same flavor.You can use a blender to mix. Put all the ingredients into the blender for 2 minutes. The batter may overflow, so it's better to pour only 70% full. Recipe by jun jun
-
Cheesecake Cheesecake
This is a simple cheesecake made in one bowl.You just mix and it is so simple that I have no tips. For 18 cm [7.1 in] cake pan. Recipe by Eiyoushino recipe -
-
-
Classic Cheesecake Classic Cheesecake
This is one of the best cheesecakes I've tried. Sweet and tangy, creamy and dense. It's the perfect indulgent treat. Recipe adapted from : Sallysbakingaddiction.com
-
Rich Yet with a Refreshing Aftertaste! Cheesecake Rich Yet with a Refreshing Aftertaste! Cheesecake
I love cookbook author Hiroko Watanabe's heesecake and have been making it for more than 10 years. Since then I have arranged it into something that is easy for me to make, so I uploaded the recipe this time. You can enjoy it with a variety of flavors, so it will have you hooked!The bag you place the crackers into will rip easily, so stack two together, or use a convenient freezer bag. You will be flipping this upside down when removing from the mold, so the contents will come out if you don't chill it properly (I have failed doing this before). For 21 cm [8.3 in] tart mold. Recipe by satomako -
Restaurant Quality! Rich and Substantial Cheesecake Restaurant Quality! Rich and Substantial Cheesecake
Using my mother's 20 year old recipe as a reference, I came up with my own version.The cake will puff quite a bit when it's bakws,but it will sink gradually when chilled, and will become very rich and substantial. As it becomes denser and richer it becomes more delicious.Be sure to whip the meringue well until it forms firm peaks. Recipe by A.Honotan -
Rich Yet Refreshing! Simple No-Bake (Rare) Cheesecake Rich Yet Refreshing! Simple No-Bake (Rare) Cheesecake
I like rich and thick no-bake cheesecake, but I also like the light version as well.I made this using some yogurt I had in the fridge.It is a simple recipe that you can make in no time.Pour into the mold quickly after adding in the gelatin! It will start to solidify a bit at a time if you wait.After pouring it in, drop the mold at a height to pop trapped air bubbles! Recipe by misax2 -
-
-
Cheddar Cheesecake Cheddar Cheesecake
I was inspired when British Embassy promoted British cuisine with it's "Food is GREAT: A Taste of Britain" exhibition.It will be easier if you soften the cheese in the microwave. I recommend you use white cheddar cheese if you are able to find it, but you could use orange cheddar cheese. You could also add raisins to the the cake batter. Recipe by British Embassy -
Cheesecake Cheesecake
You just have to mix all the ingredients in a blender to make the cheesecake! Super easy and delicious!(You can add or reduce lemon juice and sugar if you want to!)#cheesecake#yummy#creamcheese#delicious#cake
More Recipes
- Simple & Authentic Kalbi Soup Yakiniku-Style
- Sweet & Salty Teriyaki Tsukune Patties
- Caramel Chocolate Cheesecake
- Salty Motsu Hot Pot
- Baked Cheesecake Made with Strained Yogurt
- Dorayaki Cream-Filled
- Basic Soup Base for Lightly-Flavored Hot Pots
- Shio Koji Lemon Hot Pot
- Just Mix, Very Easy Baked Cheesecake
- Udon noodles cheese and sausage
Comments