Basic baked cheesecake
- 200 g Emborg Cream Cheese
- 180 ml Emborg Whipping Cream
- 120 g sugar
- 4 medium-size eggs (whole)
- Yolk from 2 medium-size eggs
- 1 tsp vanilla essential oil, edible
- Mixer with paddle attachment
In a mixer using a paddle attachment, slowly mix the cream cheese and sugar.
In a separate bowl, gently whisk the eggs and egg yolk together.
Add the mixed eggs into the cream cheese mixture in two parts.
Scrape down the sides of the bowl regularly to avoid lumps in the mixture.
Add cream and vanilla gently at a low speed, scraping down the sides of the bowl.
Stop the mixer when the mixture has an even and uniform consistency. Do not over-mix.
Pour the mixture into a prepared baking pan lined with parchment paper.
Place baking tray with cheesecake mixture in larger baking pan, filled with water by ¼.
Bake at 160-165 ˚C for 60 - 70 min. until the centers are set but not over cooked.
Chill the cheesecake before removing it from the pan.
Tip: tap the side of the form gently as the end of the baking time approaches to see if the center shakes but remains firm to the touch.