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Baked Cheesecake
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Recipe

12 INGREDIENTS • 11 STEPS • 2HRS 40MINS

Baked Cheesecake

This Baked Cheesecake recipe is perfect - creamy and smooth texture and perfectly balanced sweetness. Baking your cheesecake in a steam oven saves so much time and effort, too - no water bath is needed! We made the pastry for this baked cheesecake from scratch as well, and it is perfect for this recipe! The only cheesecake recipe you ever need!
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Electrolux APAC
Elextrolux is a leader of sustainable and easy to use kitchen appliances
http://www.electrolux.com
This Baked Cheesecake recipe is perfect - creamy and smooth texture and perfectly balanced sweetness. Baking your cheesecake in a steam oven saves so much time and effort, too - no water bath is needed! We made the pastry for this baked cheesecake from scratch as well, and it is perfect for this recipe! The only cheesecake recipe you ever need!
2HRS 40MINS
Total Time
$2.69
Cost Per Serving
Ingredients
Servings
10
US / Metric
Base
Butter
1/2 cup
Butter, softened
Caster Sugar
1/4 cup
Corn Flour
4 Tbsp
Salt
1 pinch
Filling
Cream Cheese
2 cups
Philadelphia Original Soft Cheese
Egg
7
Large Eggs, separated
125 g of yolks only
Sour Cream
2/3 cup
Lemon
1
Lemon, zested
Nutrition Per Serving
VIEW ALL
Calories
491
Fat
33.4 g
Protein
9.8 g
Carbs
38.5 g
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Baked Cheesecake
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Electrolux APAC
Elextrolux is a leader of sustainable and easy to use kitchen appliances
http://www.electrolux.com
Cooking InstructionsHide images
step 1
Put Butter (1/2 cup), Caster Sugar (1/4 cup), All-Purpose Flour (1 cup), Corn Flour (4 Tbsp), Vanilla Essence (1 tsp), and Salt (1 pinch) in the bowl of a stand mixer, with the beater attachment. Mix on low speed until dough forms, don’t over mix.
step 2
Flatten into a disc, wrap with cling film and refrigerate for 30 minutes.
step 3
Preheat the oven to 180 degrees C (350 degrees F) steam bake.
step 4
Put Philadelphia Original Soft Cheese (2 cups), Granulated Sugar (3/4 cup), Eggs (7), Sour Cream (2/3 cup), Vanilla Essence (0.5 oz), Lemon (1) into the bowl of a stand mixer, use the whisk attachment on slow speed until the mixture is smooth.
step 5
Roll pastry to about 2 to 3-millimeters thick on baking paper in a baking tray. Dock well, make sure pastry is larger than the cake ring.
step 6
Put the baking tray into shelf 2 and bake for 15 minutes.
step 7
Allow to cool slightly, press the cake ring into a disc and allow to cool completely, it will be very fragile. Reduce the oven temperature to 130 degrees C (270 degrees F).
step 8
Put the pastry on the greased and parchment-lined cake tin base, line the sides of the cake ring, and clamp.
step 9
Pour in filling and bake for 35 minutes.
step 10
After 35 minutes, turn off the oven and keep the door closed for 1 hour. After that leave a gap in the oven door for another half hour. Take the cheesecake out of the oven and cool completely before putting it into the fridge.
step 11
Allow to cool completely before cutting, leaving overnight in the refrigerator is best. Serve.
Tags
Shellfish-Free
Vegetarian
Dessert
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