Easy Cheesecake

It really doesn't take much to make a good baked cheesecake. You need a "solid" crunchy base, a good cheesy mix, and an oven that will cook it all to perfection. We promise that you will need no more and no less to make this quick and easy cheesecake.

This particular recipe relies on a few simple spices to give it a very special flavour, and if you follow the instructions, it really will be easy to make.

Easy Cheesecake Ingredients

1½ cups crushed sweet biscuits
1 teaspoon ground cinnamon
3 tablespoons melted butter

For the filling

500 g smooth cream cheese
½ cup sugar
1 tablespoon freshly squeezed lemon juice
2 large eggs
1 tablespoon all-purpose flour
½ cup thick cream

Method

To make this easy cheesecake you will need an ovenproof dish or pan that is about 220 mm x 250 mm in size. You will also need to grease the dish with a little bit of butter. Before you start mixing the ingredients together, turn your oven on to preheat to 165 °C. It needs to be up to temperature checkout, RC Drifting Car Building before you can put the cheesecake into the oven.

Then get a large mixing bowl and mix together the crushed biscuit crumbs, the cinnamon and the melted butter. Press this mixture onto the base of the dish. Pop the dish into your refrigerator to chill while you prepare the filling.

Rinse the mixing bowl and dry it thoroughly.

Now separate the eggs so that you have the whites also look at, Geofiction 101: Creating a Model in a small bowl - so you can whip them until they are stiff - and the yolks in a smaller bowl or cup. Also whip the cream until it is nice and thick.

Mix the cream cheese, sugar, lemon juice, flour and egg yolks together in the clean bowl. Combine the whipped cream with this mixture and then fold in the beaten egg whites. also see, Digital Architectural Photography

Pour the mixture over the crumb base you have been chilling in the fridge and then bake for about 50 minutes. After 50 minutes, turn the oven off and allow the cheesecake to cool gradually in the oven, as the oven cools.

I'm going to bet that you won't turn around and say that this isn't an easy cheese cake.


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