Japanese Baked Cheesecake
Ingredients
The cheesecake
-
250
g
Philadelphia cheese
-
200
ml
Pure cream
-
2
units
eggs
-
⅓
cup
sugar
-
3
tbsp
plain flour
-
1
tbsp
lemon juice
The crust
-
90
g
digestive biscuits
-
40
g
melted butter
Optional toppings
-
2
tbsp
apricot jam
-
1
tbsp
brandy
Instructions
- Preheat the oven to 356°F (180°C).
- Leave the Philadelphia cheese and eggs at room temperature.
- Crush the digestive biscuits and mix with melted butter to form the crust.
- Line the baking tin with parchment paper and spread butter on the sides.
- Press the biscuit mixture into the bottom of the tin to create the crust.
- Beat the Philadelphia cheese, then gradually add sugar, eggs, cream, and lemon juice in that order until creamy.
- Gently fold in the sifted flour without overmixing.
- Pour the mixture into the prepared tins and bake at 338°F (170°C) for 60 minutes, then reduce to 320°F (160°C) for another 20 minutes.
- Allow the cheesecakes to cool in the tin, then refrigerate overnight before serving.
Nutrition Facts (estimated)
Servings
8
Calories
455
Total fat
34g
Total carbohydrates
30g
Total protein
6g
Sodium
286mg
Cholesterol
160mg
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