Rich Baked Cheesecake
A rich, dense steamed-baked heavy cheesecake made with cream cheese.
Ingredients
cream cheese (softened at room temperature)
750g
fine granulated sugar (divided into two portions of 80g each)
160g
egg yolks
4
egg whites
4
8-inch sponge cake
1 slice (about 1 cm thick)
Instructions
1
Mix the cream cheese
After letting the cream cheese soften at room temperature, add 80g of the fine granulated sugar and beat until soft. Then add the egg yolks and mix until smooth with no lumps. Set aside.
2
Beat the egg whites
Beat the egg whites together with the remaining 80g of fine granulated sugar until soft peaks form.
3
Combine the batter
Pour the mixture from step 2 into the mixture from step 1 and fold together to make the cheesecake batter.
4
Prepare the baking pan
Take an 8-inch springform pan and lightly grease the inside with a thin layer of oil.
5
Layer the base
First, place a slice of vanilla sponge cake about 1 cm thick on the bottom of the 8-inch springform pan from step 4.
6
Pour in the batter
Pour the cheesecake batter into the prepared pan from step 5 until about 8/10 full and smooth the top with a spatula.
7
Bake
Place the springform pan on a baking tray with a shallow layer of cold water. Bake with upper heat at 200°C and lower heat at 150°C for about 30 minutes until the top is colored, then reduce the upper heat to 150°C and continue baking for another 90 minutes.
8
Cool and unmold
Remove the rich cheesecake from step 7, let it cool, then place it in the freezer until firm. Remove from the pan and serve.
