This Easy Baked Cheesecake Recipe is a modern dessert of American cuisine. It cooks with a cookie’s base and a layer made with cheese cream, eggs, and sugar.
About Cheesecake
Cheesecake is a dessert at the origin of ancient Greek cuisine, and it dates back to the fifth century BC. It was first known in Europe as Sambocade in the 14th century. The name cheesecake used since the fifteenth century, and in Europe, it began to cook from the 18th-19th century.
We can cook a cheesecake dessert baked or unbaked, and the filling or cheesecake toppings vary according to the traditions that created different places for this dessert.
As I mentioned above, this one is an American recipe. It is simple to prepare but requires a longer time to serve compared to an unbaked cheesecake.
It is a much tasty recipe, which we recommend you cook and enjoy with your family this weekend.
You can also try our other unbaked cheesecake recipes, such as Philadelphia no baked lemon cheesecake or No Baked Blueberry cheesecake.
Ingredients
- 500 g Philadelphia cheese
- 250 g Mascarpone
- 5- eggs
- 220 g of sugar
- 2 tbsp of greek yogurt
- vanilla extract
- Lemon zest
For the cheesecake base
- 250 g of cookies
- 120 g of butter
- Mandarin jam, or your favorite jam
Directions
- As a start, we will prepare the base of the dessert. We will grind the biscuits in an electric grinder and mix them in a bowl with the melted butter.
- We will put the cookie mixture in an open baking cake pan lined with baking paper. Bake the base for 8 minutes at 180 degrees and let it cool while we prepare the cream.
- In a large bowl, toss the cream cheeses and mix with an electric beater for a few minutes.
- Add the sugar and continue mixing.
- We will add the eggs, which we have opened and thrown into a bowl. We will add it one by one, taking care that we add the second egg after the first egg is well mixed.
- Once we add all the eggs, we will add vanilla, grated lemon zest, and yogurt, and we mix it all well. When it is a homogeneous mass, it is ready to use. We will add it to the cooled base and level it with a spatula.
Baking Process
- We will wrap the cheesecake pan with aluminum foil to prevent the water get inside it. We will put it in a bigger baking pan filled in half with hot water.
- Put the baking pan in the oven and bake it at 210 degrees for 15 minutes. After it, we lower it to 100 degrees and leave it to bake for one hour. We did not open the oven at all.
- Once the time passed, we will leave it a little longer in the turned-off oven. We will take it out to cool inside the baking pan, as it is for another 30 minutes. We remove it from the water pan with water and let it cool completely.
- We cover it with a plastic bag and put it in the refrigerator to sit all night.
- Transfer it to a serving plate and decorate and serve with your favorite jam, fresh fruit, or just as it is. We preferred to taste it with tangerine jam, the recipe of which you can find here.
Bon Appetit!
My last thought
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