Japanese Baked Cheesecake ベイクドチーズケーキ

Method13 steps

1. 1

   Step 1: Preheat the oven to 180°C (356°F). Prepare a full-size cheesecake tin for one cake.

2. 2

   Step 2: Let the cream cheese (250 g) and eggs (2) reach room temperature before mixing. Use them promptly once ready.

   Uses 250 g Philadelphia cheese · 2 eggs

3. 3

   Step 3: In a bowl, break the digestive biscuits (90 g) (Graham Crackers) to crumbs and combine with melted butter (40 g).

   Uses 90 g Digestive biscuits (6 Graham Crackers) · 40 g Melted butter (*3 about 3 tbs)

   
4. 4

   Step 4: Line the base of one full-size cheesecake tin with parchment and lightly butter its sides; leave the sides unlined.

   Uses Butter, a little extra to grease the tin sides

5. 5

   Step 5: Evenly pour the biscuit crumb and butter mixture into the bottom of the tin to create the crust then set it aside.

   Uses Biscuit crumbs combined with the 40 g melted crust butter · Prepared full-size cheesecake tin

   
6. 6

   Step 6: Beat the room-temperature cream cheese in a mixing bowl. While continuously beating, add the 80 g sugar, then the two eggs, then 200 ml cream, and finally the lemon juice (1 tbsp), in that order. Beat for a few minutes until creamy.

   Uses Room-temperature cream cheese and eggs · ⅓ cup sugar (*2 or 80 g) · 7 fl oz Pure cream (*1 or 200 ml) · 1 tbsp Lemon juice

   
7. 7

   Step 7: Add the sifted flour (3 tbsp) (even though it's only 3 tbsp) to the mixture and fold it lightly.

   Uses Cream-cheese filling mixture · 3 tbsp Plain flour

   
8. 8

   Step 8: Pour the cheesecake mixture into the prepared tin and place it in the preheated oven.

   Uses Finished cheesecake batter · Prepared biscuit crust in the tin

   
9. 9

   Step 9: Turn the heat down to 338°F(170°C) and bake for about 60 minutes depending on your oven.

   Bake Cheesecake · 60 minUses Filled full-size cheesecake tin

10. 10

    Step 10: Turn the heat down to 320°F(160°C) and bake another 20 minutes.

    Continue Baking · 20 minUses Cheesecake after the first 60-minute bake

11. 11

    Step 11: The top of the cake should be golden brown. Turn the heat off take it out of the oven.

    Uses Cheesecake after the second 20-minute bake

12. 12

    Step 12: Let the cheesecake cool in the tin, then cover and refrigerate for a few hours or overnight until thoroughly chilled and set. Do not leave it at room temperature overnight; the source specifies the fridge for that wait.

    Chill cheesecake until setUses Baked cheesecake

13. 13

    Step 13: Serve plain, or dust with a little icing sugar and add raspberries. Alternatively, stir the 2 tablespoons apricot jam with the 1 tablespoon brandy and brush this optional glaze onto the cooled cheesecake. Choose either finish rather than adding both.

    Uses Chilled set cheesecake · Icing sugar, a little for dusting when serving · Raspberries, to serve · 2 tbsp apricot jam* option · 1 tbsp brandy* option