Follow this recipe to learn how to bake the fluffiest cheesecake with an Electrolux oven.
Total Time
6hr
5.0
1 Rating
Author: Electrolux
Servings:
6
Ingredients
•
2
cups
Cream Cheese
•
1/3
cup
Unsalted Butter
, melted
•
1
Lemon
, juiced
•
3
Eggland's Best Classic Eggs
•
2/3
cup
Granulated Sugar
•
1
tsp
Vanilla Essence
or Half a Vanilla Pod
•
2
cups
Oreo® Chocolate Sandwich Cookies
, crushed
or Other Cookies
Cooking Instructions
1.
Prepare your ingredients and bring them to room temperature. Preheat the oven to 340 degrees F (170 degrees C) with the Conventional cooking function.
2.
Use a baking pan or a spring form, and brush it with melted butter.
3.
Mix the Unsalted Butter (1/3 cup) and Oreo® Chocolate Sandwich Cookies (2 cups) to form the crust. Spread evenly for a 1.5-cm high rim. Allow the crust to firm up in the fridge.
4.
Whisk the Cream Cheese (2 cups) and Granulated Sugar (2/3 cup) until well combined. Keep the whisking within 2 minutes to prevent air pockets. Add Eggland's Best Classic Eggs (3) and mix at the highest speed. Add the juice from Lemon (1) and Vanilla Essence (1 tsp) to ensure a delicious flavor and look.
5.
Spread the mixture evenly onto the chilled crust. Gently lift and drop the cake a few times to release air bubbles.
6.
Place a cooking tray on the lowest shelf position. Wrap the baking pan with aluminum foil. Steam ovens are ideal for fluffy cakes but your conventional oven can produce great results too. Just pour water around the form, around 2.5-cm deep. This helps the cake rise better while ensuring a fluffier, softer texture.
7.
Bake at 340 degrees F (170 degrees C) with the Fan Cooking function. The heat in your Electrolux oven is distributed evenly, ensuring perfect results every time.
8.
After 30 minutes lower the temperature to 310 degrees F (155 degrees C).
9.
Allow your cake to cool for 30 minutes before refrigerating for 4 hours, leaving space between shelves to prevent droplets.
10.
Serve the cheesecake.
Nutrition Per Serving
CALORIES
614
FAT
46.2 g
PROTEIN
6.1 g
CARBS
47.5 g
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