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Rich & Cheesy Baked Cheesecake Recipe

Rich & Cheesy Baked Cheesecake Recipe
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Serving : 6
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Prepare the ingredients before making Rich & Cheesy Baked Cheesecake in your home. Then, follow these steps below to serve Rich & Cheesy Baked Cheesecake for your family or friends.

Ingredients: Rich & Cheesy Baked Cheesecake

  • Base
  • 70 grams Cake flour
  • 30 grams Almond powder
  • 1 pinch Salt
  • 20 grams Raw cane sugar (or granulated or caster sugar)
  • 30 grams Unsalted cultured butter (or regular unsalted butter)
  • Cream Cheese Layer
  • 450 grams Cream cheese
  • 80 grams Granulated sugar
  • 1 Egg
  • 1 Egg yolk
  • 15 grams Cornstarch
  • 90 grams Sour cream
  • 100 grams Heavy cream (45% fat content)

How to Make Rich & Cheesy Baked Cheesecake

If you have prepared the ingredients needed, now time to start cooking. There are 21 steps you must follow to make Rich & Cheesy Baked Cheesecake in your home by yourself.

    Step 1
  • Preparation: Cut the butter into 8 mm cubes and chill in the freezer. Bring the cream cheese, sour cream, and egg to room temperature.
  • Step 2
  • Bake the crust base. Line the cake pan with parchment paper. If that's too much work, grease with a little butter or margarine.
  • Step 3
  • Combine and sift the flour and almond powder in a bowl. Add in the sugar and salt at the same time. Add the chilled butter and use a scraper to mix it in using cutting motions.
  • Step 4
  • Cut it in quickly until the butter becomes crumbly and the size of rice grains. This will take some time.
  • Step 5
  • Press the crust into the prepared cake pan and push it in tightly. Bake for 15 minutes at 180°C until golden brown.
  • Step 6
  • This is what it will look like when baked. Let it cool.
  • Step 7
  • Make the cream cheese mixture. Whisk the cream cheese until smooth. If the cream cheese is still hard, warm it up in short increments in the microwave.
  • Step 8
  • Add granulated sugar to Step 7 and mix well. Wipe off any excess batter that is stuck to the whisk and stir in.
  • Step 9
  • In a separate bowl, beat the egg and egg yolk without foam up. Add the sifted cornstarch and mix well. It's okay if there are some lumps left!
  • Step 10
  • Soften the sour cream a little bit in the microwave and add to Step 9. Mix well and then add the heavy cream. Combine well.
  • Step 11
  • Preheat the oven to 180°C. Boil the water for the water bath. Add Step 10 to Step 8 little by little and combine well, then strain 2-3 times through a strainer.
  • Step 12
  • Pour the mixture from Step 11 into the baked crust and lightly shake to even out the surface. Pop the larger air bubbles with a toothpick.
  • Step 13
  • Place Step 12 on the baking tray and pour in the boiling water about 2cm high. Place into the oven. Lower the temperature to 160°C and bake for 50-60 minutes.
  • Step 14
  • Once it has browned, turn off the oven and leave for 1 hour without opening the oven door. Let it gradually cook through the center in residual heat.
  • Step 15
  • After an hour, remove the cake from the oven and let it cool. Once cooled, place your hand the surface and flip it over to remove from the cake pan.
  • Step 16
  • Place the cheesecake onto a plate without removing the bottom sheet of parchment paper. Peel the paper from the sides.
  • Step 17
  • Cover the cheesecake with 2 layers of paper towels and then cover with plastic wrap. Place it (including the plate) into a Ziploc or plastic bag and let it chill in the refrigerator for 1 day.
  • Step 18
  • After it has sat for 1 day, the flavors will have blended and settled. The flavor will also become richer, so letting it sit is a must! It will taste even better the next day.
  • Step 19
  • After it has sat for 1 day, use a warmed knife to slice it and enjoy. Wrap up the uneaten slices, place into a Ziploc bag and place in the freezer.
  • Step 20
  • It will keep in the refrigerator for 3-4 days. If you place slices in the freezer, thaw naturally before serving. Put in the refrigerator to thaw during the summer!
  • Step 21
  • For an easy base: place the biscuits in a plastic baggie and crush. Combine with the melted butter thoroughly. Press into the cake pan and let it chill to harden.
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