19
Sep
Traditional Baked Cheesecake
Traditional baked cheesecake is one of my favorites; it’s delicious and luxurious. It’s been a long time since I’ve cooked one, let’s say five years. It was something I used to cook and share with my family and coworkers. What I delight in about this receipt is that it is simple to prepare and does not require much. Besides, I don’t like adding the topping; I prefer the classic, and it goes well with a cup of coffee or tea. Let’s get started on the baked cheesecake!
It's a nice feeling to share what you love with others.
If you want to make one for your loved one or friends, come look at how I make it and enjoy making it from scratch. It is worthwhile. Besides, I spotted some cafés charging an expensive price for a slice! So you can create your own cheesecake and eat it for free. Of course, you have to pay for the ingredients, your time, and your efforts.
The ingredient for the filling:
- Cream cheese. (I used two kind Philadelphia and Puck).
- Two eggs yolk.
- One egg.
- Tsp vanilla.
- Three tbsp all-purpose flour.
- Lemon zest.
- Five spoons of sugar.
The base of the cheesecake:
- Two packet of biscuit.
- Half melted butter.
- Cake tin, check out here.
HOW TO MAKE THE BASE STEP BY STEP IN THREE STEPS?
STEP 1:
Break up the biscuits by the food processor until fine crumbs then, add the melted butter.
STEP 2:
Pour it into the cake tin, and spread all over the base and all sides and press it well.
STEP 3:
Place it in the freezer for about 15 minutes.
PREPARING THE FILLING IN FIVE STEPS:
STEP 1:
Add the cheese in the bowl, and the sugar use a beater to beat the ingredients.
STEP 2:
Add the flour, eggs, vanilla and lemon zest and complete beating.
STEP 3:
Finally, add the mixer into the cake tin.
STEP 4:
Place the cheesecake in a pre-heat oven, and leave it for about 50 minutes, it depends in your oven heat.
STEP 5:
After that, take it out and leave it to cool down, then, place it in the refrigerator for overnight or at least four hours before serving.
I hope you appreciate my recipe and feel free to leave a comment if you do.
bon appétit!
Khadijah Ahmad
I like how you explain each step with photo, awesome!!
Foz
Thank you Khadijah Ahmad for your visit.