Japanese Baked Cheesecake

Japanese Baked Cheesecake
Serves 12
This is my favourite cheesecake of all baked cheesecakes. The texture is firm and its not too sweet. You can eat lots of these without feeling sickly.
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Prep Time
3 hr 20 min
Cook Time
40 min
Total Time
4 hr
Prep Time
3 hr 20 min
Cook Time
40 min
Total Time
4 hr
For the Crust
  1. 120g vanilla or chocolate wafers
  2. 40g butter (softened)
For the Cheesecake
  1. 200g cream cheese (softened)
  2. 60g sugar
  3. 2 eggs
  4. 150ml cream
  5. 1 tbsp. lemon juice
  6. 3 tbsp. flour
  7. 20g butter (softened)
The Crust
  1. Line the brownie pan with waxed paper or parchment paper.
  2. Smash wafers in a Ziploc bag, add butter (softened), and mix well. Press firmly into the brownie pan. Chill until set.
The Cheesecake
  1. Preheat the oven to 180C.
  2. Beat cream cheese with wire whisk. Add sugar, beaten eggs (little by little), fresh cream, lemon juice, flour (sift in), and melted butter, and mix until smooth.
  3. Pour the cream cheese mixture into the brownie pan and bake at 180C for 40-45 minutes.
  4. Allow to cool to the room temperature and refrigerate for 2-3 hours. Cut into bars.
Notes
  1. Its easier to cut the cheesecake up using a hot knife (dip in hot water and wipe before cutting).
Adapted from Ichikeron
Adapted from Ichikeron
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