Baked Cheesecake

Ingredients

• 1kg soft cream cheese
• 300g white granulated sugar
• 6 eggs
• 1tsp of vanilla extract

Soft cream cheese can be easily replaced with Philadelphia cheese or other brand-name soft cheeses.

Additionally

• icing sugar, for dusting ^{how to?}
• raspberries, for decorating
• blueberries, for decorating

Tools

The tools you may need to make this recipe.
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Hand Mixer

Mixing Bowl

Round Tin (25cm)

Baking Parchment

Dusting Sieve

Cake Server

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Method

Preheat the oven to 170C.

Line the round cake tin (with a diameter of 25cm) with baking parchment. 

For best results, ensure the soft cheese and eggs are at room temperature. Take them out of the fridge for at least 30 minutes before starting this recipe.

In a large mixing bowl, beat the soft cheese with a hand mixer until smooth.

Add vanilla extract and sugar, and mix the ingredients with the hand mixer until it becomes smooth and creamy.

For even incorporation, add the eggs one at a time, beating continuously after each addition.

Pour the batter into the prepared cake tin and bake for 45 minutes.

After baking, turn off the oven, prop the door open slightly and leave the cheesecake inside for 15-20 minutes before removing.

Remove the cheesecake from the oven and let it cool completely before refrigerating for at least 2 hours.

Before removing the cheesecake from the tray, run a knife around the edges to loosen it. This will make it easier to lift out.

Before serving, generously dust the cheesecake with icing sugar.

For a beautiful presentation, cut a medium-sized slice of cheesecake and arrange it on a serving plate. Top with raspberries and blueberries.