Rich & Creamy Japanese Baked Cheesecake

• Vegetarian

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 3 tbsp Plain flour
  • 80 g Sugar

• Bread & Baked Goods

  • 90 g Digestive biscuits

• Dairy

  • 40 g Butter
  • 200 ml Cream, pure
  • 250 g Philadelphia cheese

Found on chopstickchronicles.com

Description

Ingredients

• 250g Philadelphia cheese
• 200ml Pure cream
• 2 eggs
• 80g sugar
• 3 tbsp Plain flour
• 1 tbsp Lemon juice
• 90g Digestive biscuits (Graham Crackers)
• 40g Melted butter

Directions

• Preheat your oven to 180 c (356 f)
• Leave the Philadelphia cheese and eggs out until they become room temperature.
• In a bowl, break the digestive biscuits (Graham Crackers) to crumbs and combine with melted butter.
• Line 4 mini, individual-sized baking tins with baking paper (or follow my guide on how to make your own forms in my pancake post, link is in this post).
• Evenly pour the biscuit crumb and butter mixture into the bottom of each tin to create the crust then set it aside.
• Firstly, beat the Philadelphia cheese in a mixing bowl. While continuously beating the mixture, add the sugar, then the eggs, then the cream, then finally the lemon juice. Mix it all together for a few minutes once all the ingredients have been added until it becomes creamy and plump.
• Add the sifted flour (even though its only 3 tbsp) to the mixture and fold it lightly.
• Pour the mixture into the prepared tins and bake for about 40 - 50 minutes depending on your oven.
• When the top is browned, insert a skewer and if it comes out clean then the cake is baked.
• Allow the cheesecakes to cool down then cover them with cling wrap and leave them in the fridge overnight or for a few hours.
• Serve with dusted icing sugar and your some raspberries.