Baked Cheesecake
16
90'
Ingredients:
Cheesecake biscuit base:
240 g of digestive biscuits
120 g of butter
Cheesecake filling:
1000 g of Quescrem Regular Cream Cheese
200 g of cream (35% FAT)
250 g of white sugar
50 g of corn starch
250 g of eggs
Tip:
For delivery or take away sales, place a sheet of acetate higher than the cake around the portion as protection for conservation and transport. In the remaining space, the cake can be decorated with fresh fruit. Pack in an airtight container to transport.
Directions:
1
Cheesecake biscuit base:
Crush the cookies and add the melted butter. Mix until you get a homogeneous dough. Cover two 16-18cm moulds with this base and bake for 10 minutes at 180 degrees in a preheated oven. Leave to cool.
2
Cheesecake filling:
Soften the Quescrem Regular Cream Cheese with the help of the shovel of the mixer, add the cream little by little and mix until it is homogeneous. Then add the eggs while continuing to mix at a slow speed so as not to incorporate air. In another bowl, mix the sugar and starch and incorporate it into the previous mixture. When it is homogeneous, pour over the biscuit base and bake at 160ºC for 60 minutes until the cake is completely set. Take it out of the oven, let it cool down and refrigerate it for 4 hours.
