Traditional Baked Cheesecake

Enjoy the 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:

1. Cream cheese. (I used two kind Philadelphia and Puck).
2. Two eggs yolk.
3. One egg.
4. Tsp vanilla.
5. Three tbsp all-purpose flour.
6. Lemon zest.
7. Five spoons of sugar.

The base of the cheesecake:

1. Two packet of biscuit.
2. Half melted butter.
3. 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!