My Baked Cheesecake Recipe

Name: My Baked Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 50 grams Whole wheat flour (or finely chopped cookies); 30 grams Butter; 200 grams Cream cheese; 80 grams Sugar; 1 Egg; 3 tbsp Plain yogurt; 1 tsp Lemon juice; 1 tbsp Cake flour; 170 grams Heavy cream; 1 tsp Brandy

Servings: persons

50 grams Whole wheat flour (or finely chopped cookies)
30 grams Butter
200 grams Cream cheese
80 grams Sugar
1 Egg
3 tbsp Plain yogurt
1 tsp Lemon juice
1 tbsp Cake flour
170 grams Heavy cream
1 tsp Brandy

1
Bring the cream cheese to room temperature.
2
Mix the melted butter and whole wheat flour together.
3
Push into the bottom of the tin with a spoon.
4
Put the cream cheese into a bowl.
5
Mix until softened.
6
Add the sugar and eggs to mix in.
7
Preheat the oven at 180C (356 F).
8
Add the yogurt and lemon juice and mix.
9
Then add the flour and heavy cream and mix.
10
Mix in the brandy and then strain.
11
Pour into the tin.
12
Bake for about 1 hour at 180C (356 F).
13
Test by inserting a skewer and if nothing comes out, it's done.
14
It's easier to take the cake out from the tin after cooling in a fridge.

548

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 50 grams Whole wheat flour (or finely chopped cookies), 30 grams Butter, 200 grams Cream cheese, 80 grams Sugar, and more.

Yes, My Baked Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

My Baked Cheesecake

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