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RECIPE
12 INGREDIENTS 11 STEPS 2hr 40min

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!
Baked Cheesecake Recipe | SideChef
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!
Electrolux APAC
Electrolux is a leading global appliance company that has shaped living for the better for more than 100 years.
http://www.electrolux.com
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Estimated Total: Estimated Total:
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Electrolux APAC
Electrolux is a leading global appliance company that has shaped living for the better for more than 100 years.
http://www.electrolux.com
2hr 40min
Total Time
$27.00
Cost Per Serving

Ingredients

US / METRIC
Servings:
1
Serves 1

Base

1/2 cup
Butter , softened
1/4 cup
1 1/3 cups
4 Tbsp
1 pinch

Filling

2 cups
Cream Cheese
7
Large Eggs , separated
125 g of yolks only
2/3 cup
1
Lemon , zested
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Nutrition Per Serving

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CALORIES
4917
FAT
334.1 g
PROTEIN
98.4 g
CARBS
386.7 g

Cooking Instructions

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Step 1
Put Butter (1/2 cup) , Caster Sugar (1/4 cup) , All-Purpose Flour (1 1/3 cups) , 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 Cream 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.
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Nutrition Per Serving
Calories
4917
% Daily Value*
Fat
334.1 g
428%
Saturated Fat
195.3 g
976%
Trans Fat
6.0 g
--
Cholesterol
2150.2 mg
717%
Carbohydrates
386.7 g
141%
Fiber
8.6 g
31%
Sugars
233.7 g
--
Protein
98.4 g
197%
Sodium
2354.3 mg
102%
Vitamin D
6.9 µg
34%
Calcium
956.3 mg
74%
Iron
14.9 mg
83%
Potassium
1553.5 mg
33%
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