Japanese Baked Cheesecake ベイクドチーズケーキ
User Reviews
4.7
36 reviews
Excellent
Japanese Baked Cheesecake ベイクドチーズケーキ
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This Japanese Baked Cheesecake is super simple to make and is so deliciously rich and creamy, you'll be fighting with everyone over the last slice!
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Ingredients
- 250 g Philadelphia cheese
- 7 fl oz Pure cream *1 or 200ml
- 2 eggs
- ⅓ cup sugar *2 or 80g
- 3 tbsp plain flour
- 1 tbsp lemon juice
- 90 g digestive biscuits 6 Graham Crackers
- 40 g melted butter *3 about 3tbs
- 2 tbsp apricot jam* option
- 1 tbsp brandy* option
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Instructions
- Preheat your oven to 356°F (180°C)
- Leave the Philadelphia cheese and eggs out until they become room temperature.
- In a bowl, break the digestive biscuits (Graham Crackers) to crumbs and combine with melted butter.
- Line the bottom of the baking form with parchment paper and spread butter thinly on the side of the baking tin. *4
- Evenly pour the biscuit crumb and butter mixture into the bottom of the tin to create the crust then set it aside.
- Firstly, beat the Philadelphia cheese in a mixing bowl. While continuously beating the mixture, add the sugar, then the eggs, then the cream, then finally the lemon juice. Mix it all together for a few minutes once all the ingredients have been added until it becomes creamy and plump.
- Add the sifted flour (even though it's only 3 tbsp) to the mixture and fold it lightly.
- Pour the mixture into the prepared tins and place in preheated oven.
- Turn the heat down to 338°F(170°C) and bake for about 60 minutes depending on your oven.
- Turn the heat down to 320°F(160°C) and bake another 20 minutes.
- The top of the cake should be golden brown. Turn the heat off take it out of the oven.
- Allow the cheesecakes to cool down in the baking tin then cover them with cling wrap and leave them in the fridge overnight or for a few hours. *5
- Serve with dusted icing sugar and your some raspberries. *6
Notes
- If you are unable to find graham crackers, you can skip this, instead line parchment sheet or baking muffin cups.
- *4 Do not line parchment paper on the side. It will pull the baked cheesecake and cause cracks or sink when it is baked and cooled down.
- *5 This cake supposed to be sink, so don't worry. It will taste better overnight settled in the fridge.
- *6 Or dilute apricot jam with brandy and glaze the baked cheesecake after it is cooled down.
Nutrition Information
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Calories
455kcal
(23%)
Carbohydrates
30g
(10%)
Protein
6g
(12%)
Fat
34g
(52%)
Saturated Fat
19g
(95%)
Cholesterol
160mg
(53%)
Sodium
286mg
(12%)
Potassium
122mg
(3%)
Sugar
19g
(38%)
Vitamin A
1295IU
(26%)
Vitamin C
1.2mg
(1%)
Calcium
74mg
(7%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 455 kcal
% Daily Value*
| Calories | 455kcal | 23% |
| Carbohydrates | 30g | 10% |
| Protein | 6g | 12% |
| Fat | 34g | 52% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 160mg | 53% |
| Sodium | 286mg | 12% |
| Potassium | 122mg | 3% |
| Sugar | 19g | 38% |
| Vitamin A | 1295IU | 26% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 74mg | 7% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
36 reviews
Excellent
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