Cream Cheese Cake /Baked Cheese Cake

Cream Cheese Cake / Baked Cheesecake

This classic baked cheesecake recipe is delightfully smooth, silky, and creamy. After many attempts, this version avoids cracks and delivers perfection. Previously, I made a pudding-like cream cheesecake with gelatin that didn’t require baking, but today, I’m sharing an easy baked cheesecake recipe with minimal ingredients.

Ingredients

Biscuits 1pkt (15pieces of biscuits)
Melted Butter 100gm
Cream cheese 1/2 cup
Egg 3
Vanilla Essence 1 tsp
Sugar 3tbsp
Sour cream/Heavy Cream(in this recipe i used heavy cream) 1/4 cup

Method


Prepare the Base

• Break the biscuits into smaller pieces and grind them into a fine powder using a grinder.
• Melt 100 g of unsalted butter (in a microwave or on the stove).
• Mix the powdered biscuits with the melted butter until the texture resembles wet sand.
• Press this mixture firmly into the bottom of a springform /Cake pan using a spatula. To level it evenly, use the base of a glass or measuring cup.
• Let the base set by placing the pan in the refrigerator for 20 minutes. (If the room temperature is cool, you can leave it at room temperature.)

Prepare the Filling

• In a blender, combine the eggs, vanilla essence, cream cheese, sugar, and sour cream/heavy cream. Blend until smooth and well-mixed.

Assemble and Bake

• Remove the springform pan from the refrigerator.
• Pour the cream cheese mixture over the biscuit base, spreading it evenly.
• Bake in a preheated oven at 150°C (300°F) for 30 minutes.
• For a golden top, broil for 2 minutes after baking.

Cool and Serve

• Allow the cheesecake to cool to room temperature.
• Refrigerate for a few hours before serving for the best texture and flavor.

Please Check Out The Video Given Below