Springform Baked Cheesecake

Ingredients

• 4 packages Philadelphia cream cheese (each 226 g)
• 1 cup eggs + 2 eggs
• 1 1/2 cups milk
• 1 1/2 cups sugar
• 2 tbsp cornstarch
• 1 tbsp vanilla extract
• 1 tbsp lemon juice
• Digestive biscuits or Oreos
• 2 tbsp butter
• Whipping cream for decoration
• Fresh strawberries or other fruit for decoration
• For more of Rasmia’s recipes see: Ice Cream Biscuit Cake

Method

1. Grease the pan with butter
2. Grind the biscuits and mix them with the butter, rubbing them together, then press them into the springform pan (the cheesecake pan); if using Oreo cookies, remove the cream filling first
3. Wrap the bottom of the pan in aluminum foil so water does not enter it during baking, since the cheesecake is baked in a water bath
4. Place the cream cheese in the electric mixer and beat, then gradually add the sugar while continuing to beat until it dissolves; then start adding the eggs and beat; then the remaining ingredients and beat
5. Fold the mixture with a spatula, making sure to mix anything that may stick to the sides, until uniform
6. Pour the filling over the pressed biscuit base in the pan
7. Bake the cheesecake in a water bath in the oven on the middle rack at 180°C for one hour; meaning place a baking tray with boiling water and set the pan inside it
8. Remove the pan from the oven and let it cool at room temperature
9. Refrigerate the cheesecake for at least 6 hours until well chilled; then decorate it with strawberries and cold whipped cream and serve
   Timers: 360 min