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Classic Baked Cheesecake

Name: Classic Baked Cheesecake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 1 piece
Cuisine: Amerikanische Küche
Ingredients: 150 g butter biscuits; 60 g lightly salted butter; 800 g natural cream cheese; 130 g granulated sugar; 6 free-range eggs M (4 whole eggs + 2 yolks)

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60 min

Under an hour

Gurkerl Küche

Ein zeitloser Klassiker, der auf keiner Kaffeetafel fehlen darf: Dieser gebackene Cheesecake besticht durch seine unglaublich cremige Textur und den knusprigen Keksboden. Durch das Backen im Wasserbad gelingt er besonders gleichmäßig und bleibt herrlich saftig. Ein wahrer Genuss für alle Käsekuchen-Liebhaber!

Ingredients

Price per portion:€ 27.09

Crust

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Butter biscuits 150 g Butterkekse

Unsalted butter 60 g Butter mildgesalzen

Cream

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Plain cream cheese 800 g Frischkäse Natur

Granulated sugar 130 g Kristallzucker

Free-range eggs M 6 Eier Freilandhaltung M (4 ganze Eier + 2 Dotter)

Preparation method

Preparation

All ingredients for the cream should be at room temperature. Take the eggs and cream cheese out of the refrigerator in good time, about 1 hour beforehand.

Generously grease a springform pan (Ø 24 cm) with melted butter. Since the cheesecake will be baked in a water bath, the pan must be sealed: Place two large pieces of aluminum foil crosswise over each other, place the pan in the center, and firmly fold the foil up around the outer edge. Preheat the oven to 160 °C top/bottom heat (no convection).

Crust & Cream

Crumble the butter biscuits (in a freezer bag with a rolling pin or in a blender) and mix them with the melted butter. Press the mixture firmly onto the bottom of the pan and chill it.