🍰 Baked Cheesecake

Method

1. Take the 600 g cream cheese, eggs and cream out of the fridge 1 hour ahead, and preheat the oven to 170°C.

2. Grind the 250 g biscuits in a food processor into fine crumbs and mix with the 100 g melted butter until it looks like wet sand.

3. Press the mixture into the base of a springform pan with the bottom of a cup until firm, bake for 10 minutes, then lower the oven to 160°C.

4. Beat the cream cheese with the 3/4 cup sugar on low speed for 2 minutes until smooth with no lumps.

5. Add the 2 tbsp flour, 1 tsp vanilla, 1 tbsp lemon juice and 1/2 cup cream and beat on low speed until combined.

6. Add the 3 eggs one at a time with gentle mixing, just until they disappear.

7. Pour the filling over the base and level the top; for a water bath, wrap the outside of the pan in foil and set it in a tray of hot water halfway up the sides.

8. Bake at 160°C for 50 minutes until the edges are set and the center still wobbles slightly like jelly.

9. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.

10. Take it out and let it cool on the counter, then cover and refrigerate for at least 6 hours, ideally overnight until firm.

11. Run a knife around the edge, release the pan, and slice with a knife dipped in hot water; serve cold.

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