Baked Cheesecake

We like the cheesecake. We have different variants in thermorecetas, such as the quick cheesecake, the cheesecake with plum and walnut jam, the cheesecake and muscatel grapes… If you want to know all our cheesecake or cheesecakes, enter the term in the search engine and you will see how many variants. Today I bring you a new one to the collection, the baked cheesecake. It's very simple and it's… mmmmhhh… delicious.

I recommend that you let it cool in the fridge for about 3 hours before consuming it. And more with this heat. It is important, because as it has the base of biscuits and butter, the butter has to solidify to give it its final consistency. And the same happens with the cake itself, until the cheese has cooled it does not acquire its ideal texture. I have decorated it with blueberry jam, but you can use the one you like the most, or even none, and thus enjoy all its flavor.

Baked Cheesecake

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A delicious cheese cake, very simple to make and with a spectacular result

• Ana Valdes

• Recipe type: dessert
• Calories: 300
• Rations: 12

• Preparation time: 4H
• Cooking time: 5M
• Total time: 4:5 p.m.

Ingredients

• 120 butter g
• 150 g of digestive biscuits
• 10 g of neutral gelatin powder
• 3 eggs
• 500 g of Philadelphia cheese (if not this brand, that has a similar, consistent texture)
• 100 ml of liquid cream (better with whipping cream, but if you don't have one, you can use cream to cook)
• 100 g of brown sugar (it can also be white)
• The juice of half a lemon
• Blueberry jam (optional)

Preparation

1. Turn the oven to 180º so that it warms up.

2. Put the butter in the glass and melt for 3 minutes at 60º, speed 3

3. Add the cookies and blend for 5 seconds at speed 5.

4. Arrange in a mold between 20 and 24 cm. in diameter, spread over the entire base pressing to make it compact.

5. Mix the gelatin with 200 ml of hot water.

6. Wash the glass.

7. Put the sugar, 2 eggs and a yolk in the glass (the remaining white will not be used). Beat for 30 seconds at speed 4.

8. Add the cheese and lemon juice. Beat for 30 seconds at speed 5.

9. Add the cream and water with the gelatin. Mix for 10 seconds at speed 7.

10. Pour the mixture into the mold and bake for an hour at 180º (with the preheated oven)

11. As soon as you take it out of the oven, pour the jam on top. Let cool slightly and put in the fridge for at least 3 hours.

Equivalences with TM21

More information - Quick cheesecake, Cheesecake with plum and walnut jam, Muscat cheese and grape cake