Japanese baked cheesecake

Name: Japanese baked cheesecake
Total time: 5400 s
Yield: 18cm baking tin
Cuisine: Kenyan
Ingredients: 200 g Cream cheese soften at room temperature; 100 g caster sugar; 3 eggs; 50 g flour; 200 ml fresh cream; 2 tbs lemon juice; [to make the base]; 100 g marie biscuit; 70 g butter

Misaki Oba @cook_12751554

I had visitors last weekend and decided to bake this cake to welcome them

Misaki Oba @cook_12751554

I had visitors last weekend and decided to bake this cake to welcome them

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Ingredients

60 to 90 mins

18cm baking tin

200 gCream cheese soften at room temperature
100 gcaster sugar
3eggs
50 gflour
200 mlfresh cream
2 tbslemon juice
[to make the base]
100 gmarie biscuit
70 gbutter

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Steps

60 to 90 mins

1

Preheat your oven at 180℃
2

[Prepare base] Line your baking tin with baking paper.
3

Crush biscuit finely and melt butter
4

Mix the crushed biscuit and melted butter
5

Press the biscuit into the base of tin with the back of spoon. Put the tin in a refrigerator for 20 mins
6

In a bowl beat the cream cheese until smooth and add sugar and keep beating until the color turns white and texture becomes fluffy.
7

Add eggs and flour to the cream cheese and mix well
8

Add fresh cream and lemon juice and mix well
9

Before pouring the batter into the tin, sieve the batter
10

Put the tin in a preheated oven for 45 to 60 mins. The cake should be golden on the top but still slightly wobbly in the middle. Leave the cake to cool.