Zutaten für The Best Baked Cheesecake In The World No Seriously
- Malt Biscuits
- Butter
- 3 (8 ounce) packages cream cheese, softened
- Condensed Milk
- Lemon Juice
- Egg
- Frozen Raspberries
- Water
- Cornflour
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Zubereitung von The Best Baked Cheesecake In The World No Seriously
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a large bowl, beat cream cheese until smooth. Gradually add sugar, beating until well combined.
- Beat in eggs one at a time, then stir in vanilla extract.
- Pour batter into prepared pan. Place pan in a larger baking pan and pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath for even baking).
- Bake for 50-60 minutes, or until the cheesecake is set around the edges but the center is still slightly jiggly. Avoid overbaking!
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This prevents cracking.
- Remove cheesecake from oven and let cool completely on a wire rack.
- Prepare the berry topping: In a saucepan, combine raspberries, sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a simmer.
- Once cool, spread the berry topping evenly over the cooled cheesecake.
- Refrigerate for at least 4 hours, or preferably overnight, before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
141g
Fat
96g
Carbs
13g