Baked Cheesecake

Name: Baked Cheesecake
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 1 h 35 min
Yield: 4 servings
Ingredients: 200 grams biscuits; 70 grams butter; 450 grams cream cheese; 250 grams white cheese; 1 container sour cream; 1 cup sugar; 3 eggs; 25 grams cornstarch; lemon zest; 1 tablespoon lemon juice; 0.5 container heavy cream; 1 tablespoon powdered sugar; fresh fruit

Recipe from

Ravid Gefen

Family

Kept by

Alon

added it to Kept →

not made yet· 1 hr 35 min· serves 4🌍 Public🌐 Translated from Hebrew

קינוח · dessert עוגת גבינה · cheesecake עוגה · cake אפוי · baked חלבי · dairy

“A classic baked cheesecake on a buttery biscuit crust, cooked gently in a water bath and finished with whipped cream and fresh fruit.”

Kept by Alon

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“♪ You breathe ♪ ♪ I can't wait to find ♪ ♪ I feel that I'm alive ♪ ♪ When you're low, it's me ♪ ♪ I can touch the sky ♪ ♪ I know that I'm alive ♪ ♪ When you've last a day ♪ ♪ I just drift away ♪ ♪ Oh, my world is dark and black ♪ ♪ Oh, my world is dark and black ♪ ♪ Oh, my world is dark and black ♪ ♪ Oh, my world is dark and black ♪”

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Ingredients

Serves

200 gramsbiscuits — for the crust
70 gramsbutter — melted; for the crust
450 gramscream cheese — 25% fat
250 gramswhite cheese — Israeli soft white cheese (quark-style)
1 containersour cream — Israeli tub, about 200 ml
1 cupsugar
3 eggs
25 gramscornstarch — sifted
lemon zest
1 tablespoonlemon juice
½ containerheavy cream — about 125 ml; for the topping
1 tablespoonpowdered sugar — for the topping
fresh fruit — for decorating

Steps

1
Grind the biscuits to crumbs in a food processor, add the melted butter, and pulse lightly.
2
Grease a pan or cake ring well with butter, pour in the crumbs, spread them across the whole pan, press down, and refrigerate.
3
In a wide bowl, mix the cheeses, sour cream, and sugar. Wait two minutes, then add the eggs gradually.
4
Add the cornstarch, lemon zest, and lemon juice, and mix until combined.
5
Preheat the oven to 190°C. Put in an empty pan and fill it with 2-3 cm of water (a water bath).
6
Bake the cake for 10 minutes, then lower the heat to 150°C for another hour. Add water to the pan if needed.
7
Once the cake is cold, make the topping: whip the cream with the powdered sugar to a stable whipped cream, spread over the cake, and decorate with fresh fruit.

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