Easy baked cheesecake, the recipe you’ve been waiting for
Last Updated on
Total: 45 min Diners: 6
Now that we’ve told you how to make the easiest no-bake cheesecake in the world, we just needed to tell you how to make our baked cheesecake recipe, one of the easiest you’ll ever see, but one that looks great.
Ingredients
For a round springform pan of 20 cm in diameter
. Mascarpone cheese, 350 g Gorgonzola cheese, 50 g Whipping cream, 200 ml Milk, 150 ml Agave syrup, 60 g (or 150 g sugar) Eggs, 3 Cornstarch, 1 teaspoon Maria cookie, 150 g Butter, 75 g
Step 1
In a food processor we grind the cookies with the butter until we have a sandy texture mixture. Line the base of the baking pan with baking paper. Pour the cookie mixture into the mold and compact it with the back of a spoon or a glass.
Step 2
In a bowl, mix the cheeses, cream, milk, agave syrup and cornstarch. Mix well with the help of a mixer. Add the eggs and continue beating until a homogeneous mixture is obtained.
Step 3
Grease the walls of the mold with butter and pour the previous mixture.
Bake for 30 minutes in a preheated oven at 180ºC, check how it is cooking by pricking with a toothpick. If it comes out clean, it is ready, if it comes out practically clean and we see that the cake is practically set, leave it 10 minutes more. If when we remove the toothpick we see that the cake is still practically liquid -something that can happen if the room temperature and is very cold-, we raise the oven to 200ºC and bake 10 more minutes until the toothpick comes out clean.
Step 4
When the toothpick comes out clean, it does not matter if the center of the cake is not completely solid, because when it cools it will continue to take consistency. Turn off the oven and leave the cake inside to cool very slowly. This will prevent the cake from sinking in the center.
Step 5
When the baked cheesecake is cold, store it in the refrigerator until ready to serve.
When the baked cheesecake is cold, store it in the refrigerator until ready to serve.
