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1
These are the ingredients you will be using.
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2
It is important that the cream cheese, heavy cream and eggs be brought to room temperature in advance.
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3
This will prevent the cracks on the surface of the cake while baking.
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4
Place all the ingredients in the blender (or a food processor) and turn the switch on.
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5
The mixing time will vary depending on the machine.
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6
3 sets of 30 second pulse should be enough.
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7
Don't forget to use a spatula to stir the batter from the bottom every 30 seconds.
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8
Line a pan with parchment paper.
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9
If you're using a pan with a removable base, you do not need parchment paper.
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10
This time I used a square pan instead of a round one.
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11
Pour the batter into the pan, give the pan several sharp taps against the counter to release trapped air bubbles.
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12
Bake for 45 minutes in the oven at 170C.
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13
Adjust the baking time since the temperature will vary depending on the oven.
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14
Keep an eye on the cake after 35 minutes of baking time.
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15
My oven for example, takes 35-37 minutes for the cake to turn golden brown.
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16
At this time, I cover the cake with foil to prevent it from burning.
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17
After cooling, remove the cake from the pan.
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18
The cake will puff up at first but will gradually deflate as it cools down.
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19
Wrap it up in plastic wrap and let it rest overnight.
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20
You can enjoy it on the same day, but the tastes blends in and it will be even more delicious if you wait until the next day.
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21
From this step onwards you will be shown an extra twist.
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22
Making the crust.
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23
Put biscuits in a sturdy plastic bag, use a rolling pin to crush the biscuits into fine pieces.
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24
I find Ziplock to be very handy.
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25
Transfer the biscuits in a bowl, add the melted butter and mix well.
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26
Press the mixture firmly down into the bottom of the pan.
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27
Refrigerate for 10 minutes.
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28
When you use a blender to mix the batter, many air bubbles form in the batter making the baked cake's golden brown color uneven (see picture of step 7 and 8).
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29
This can be prevented with the following method.
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30
After pouring the batter into the pan, instead of immediately baking, mix the batter from the bottom with a spatula for 10 minutes.
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31
Be careful if you are baking with the crust.
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32
Use a fork to smooth out the surface.
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33
This way the cheesecake should come out beautifully golden brown.
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34
I should admit, I would skip the extra step if the cake was just for me.
