Springform baked cheesecake — an easy and delicious recipe. Try it!

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

Method:

Grease the springform pan with butter.
Crush the biscuits and mix them with the butter, rubbing together, then press the mixture into the bottom of the springform pan. If using Oreo cookies, remove the cream filling first.
Wrap the bottom of the pan in aluminum foil so water cannot get in during baking — the cheesecake is baked in a water bath.
Place the cream cheese in a mixer and beat, then add the sugar gradually while continuing to beat until dissolved. Add the eggs and beat, then add the remaining ingredients and continue to beat.
Fold the mixture with a spatula, making sure to mix any batter stuck to the sides until smooth.
Pour the batter over the pressed biscuit crust in the pan.
Bake the cheesecake in a water bath on the middle rack at 180°C (356°F) for 1 hour. Place a roasting pan with boiling water in the oven and put the cheesecake pan inside it.
Remove the pan from the oven and let it cool to room temperature.
Chill the cheesecake in the refrigerator for at least 6 hours until fully set. Top with strawberries and cold whipped cream before serving.

Note: For a 100% success rate we recommend using standard measuring cups for baking.

This baked cheesecake recipe is from our friend and cook on Sho Tabkhin Al-Youm:

Rasmia Majdoub

Click Rasmia’s name to visit her page on our site and see her other great recipes.

For more of Rasmia’s recipes see: Ice Cream Biscuit Cake

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Springform Baked Cheesecake

Prep checklist

Cooking notes