This baked cheesecake is very easy and quick to prepare by using a food processor. If you don’t have one, you can use a blender, or an electric hand mixer. The order to add ingredients is the key, do from less watery one.
Ingredients (18cm round pan)
<For the crust>
110g of graham crackers or biscuits
50g of butter, melted
<For filling>
200-250g of cream cheese *I recommend Philadelphia.
200ml of cream
80g of confectioners’ sugar or granulated sugar
2 eggs
30g of plain flour, sifted
2 tablespoons of lemon juice
1 tablespoon of apricot jam + 1 tablespoon of water
Instruction
1. Preheat the oven at 170C.
2. Use a food processor or blender to grind up graham crackers. Or break them in a zipped plastic bag with a rolling pin.
3. Put graham cracker crumbs into a bowl, and add melted butter. Mix well with a spatula and make sure all are evenly wet.
4. Spread 2 to the bottom of a baking pan (mine is 18cm), and press the mixture tightly. I normally cover the mixture surface with a plastic wrap, and press with a cup with the bottom flat. Keep this in a fridge while you are making filling.
5. Process cream cheese in a food processor until it becomes smooth. If you use the food processor to make crumbs, make sure to wash and dry it. If cream cheese is too hard, microwave for 20secs.
6. Add sugar and run the processor. When it is mixed well, add 2 eggs and process.
7. Repeat the same thing with this order- cream, lemon juice then sifted flour. Do not over-process, as long as it is mixed well, it is fine.
8. Pour the mixture into graham crust. Drop the baking pan from 10-20cm height, 2-3 times. This will remove air bubbles inside of the filling.
9. Bake for 40-45 mins.
10. When the cake is baked, take the cake out from the oven, and cool it a room temperature.
11. While cooling down, mix apricot jam and water, and brush it on the top surface of the cake.
12. Take it out from the baking pan when it is completely cooled down. Leave it in a fridge.