Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to prepare a special dish, super easy baked cheesecake. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Browse For Yummy & Hassle-Free Cheesecake Recipes From Kraft®. No-Bake Blueberry Cheesecake For an airy delight on a summer afternoon, try this mouthwatering cheesecake from Hastings, Nebraska's Ken Gallagher. Because it doesn't contain eggs, it's lighter but also very creamy and refreshing.—Ken Gallagher, Hastings, Nebraska This classic baked cheesecake is rich and creamy yet light, sweet without being overly sweet.
Super Easy Baked Cheesecake is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Super Easy Baked Cheesecake is something that I have loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can cook super easy baked cheesecake using 4 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Super Easy Baked Cheesecake:
- Prepare 400 grams Cream cheese
- Make ready 3 Eggs
- Make ready 135 grams Sugar
- Prepare 1/2 tsp Vanilla oil
In mixing bowl, cream together cream cheese and eggs. Add sugar and lemon juice and beat until very fluffy. The crust is easier to work with since you just press it into the bottom and you don't have to worry about a water bath here either! Try the Easy Strawberry Cheesecake without the sauce and you've got yourself a super easy.
Instructions to make Super Easy Baked Cheesecake:
- Grease a 18 cm round cake tin with a removable bottom. Line its bottom and sides with a sheet of parchment paper.
- Preheat the oven to 210℃.
- Using a blender, mix the eggs, sugar and vanilla oil into the softened cream cheese.
- When everything is mixed well and smooth, pour the batter into the pan. Lower the oven temperature to 190℃ and bake for 40-50 minutes.
- To avoid any uneven baking, turn the front and back around midway.
- When done, insert a knife between the parchment paper and the cake on the sides. Separate the paper from the cake, and let cool without removing from the pan.
- When the cake cools down completely, remove from the pan and cool in the fridge (it's even more delicious if you let it sit overnight!).
The crisp, tart, smooth taste of a real authentic cheesecake is tasted in this basic cheesecake recipe. No frills or fluff is needed to embellish this true taste. The recipe is for a real cheesecake lover. The fact that it's simple and easy has given me a great way of serving a good cheesecake with my limited talent in cheesecake making. This super quick and easy cheesecake will give you the texture and flavor you're looking for without a big investment in time and effort.
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