Easy Cheesecake

Using Philadelphia cream cheese makes this cheesecake just like you'd get in a cafe!

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)
Serves 6~8 Prep: 15 min Cook: 40 min

Ingredients

Mcvitie's digestives (original) 150g
Butter 60g
Philadelphia cream cheese 320g
Double cream 260ml
Eggs 3
Granulated sugar 110g
Self raising flour 4 tbsp
Lemon juice 2.5 tbsp

Method

1
Put the melted butter into a bowl and mix well with the smashed biscuits.
2
Place a baking sheet into an oven dish. Put in Step 1 and press down firmly using a flat surface covered in cling film.
3
Put the cream cheese into a bowl and microwave for 30 seconds to soften.
4
Preheat the oven 170C.
5
Put the eggs, sugar, lemon juice and sifted flour into another bowl and mix with a whisk.
6
Add the double cream and cream cheese to Step 5 and whisk again.
7
Pour into the dish over the biscuit base and into the oven.
8
Bake for 40-45 minutes at 170C. It's ready but even nicer if you can let it cool in a fridge.

Tips & Note

●Sift the flour to avoid any lumps.
●It tastes even better the next day.

Easy Cheesecake

Using Philadelphia cream cheese makes this cheesecake just like you'd get in a cafe!

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)

Serves 6~8

Prep: 15 min

Cook: 40 min

Ingredients

Mcvitie's digestives (original) 150g
Butter 60g
Philadelphia cream cheese 320g
Double cream 260ml
Eggs 3
Granulated sugar 110g
Self raising flour 4 tbsp
Lemon juice 2.5 tbsp

Easy Cheesecake

Recipe ID :1714 Posted on 08 MAR 2016

Serves 6~8

Prep 15min
Cook 40min
views 2,299
printed 53

saved 9

Using Philadelphia cream cheese makes this cheesecake just like you'd get in a cafe!

Share

Ingredients

Print Ingredients Email Ingredients
150g
60g
320g
260ml
3
110g
4 tbsp
2.5 tbsp

Method

Prep
15min
Cook
40min
1
Put the melted butter into a bowl and mix well with the smashed biscuits.
2
Place a baking sheet into an oven dish. Put in Step 1 and press down firmly using a flat surface covered in cling film.
3
Put the cream cheese into a bowl and microwave for 30 seconds to soften.
4
Preheat the oven 170C.
5
Put the eggs, sugar, lemon juice and sifted flour into another bowl and mix with a whisk.
6
Add the double cream and cream cheese to Step 5 and whisk again.
7
Pour into the dish over the biscuit base and into the oven.
8
Bake for 40-45 minutes at 170C. It's ready but even nicer if you can let it cool in a fridge.

Tips & Note

●Sift the flour to avoid any lumps.
●It tastes even better the next day.

HOME
Tobuchan
I’ve got 228 recipes!
とぶちゃん
TOBUCHAN
Step into my kitchen!
It can't be easier - just put the ingredients on pastry and bake it for a crunchy pizza!
Puff pastry sheet, Mozzarella cheese, Anchovy fillets, Cherry tomatoes, Egg yolk
HOME
Just soak some tofu in a secret ingredient to get this lovely lilac shade.
Red cabbage, Tofu
HOME
Sausage with rice? Amazingly, it works!
Cooked rice, Your favourite sausage, Egg, Lettuce leaf, Ketchup, Wholegrain mustard, Nori sheet
HOME
I used John West tinned smoked oysters for a Japanese traditional rice bowl dish.
Smoked oysters, Onion (medium), Carrot (small), Mushrooms, Spring onions, Eggs, Sugar, Soy sauce, Mirin, Dashi broth
HOME
The sweetness from the onions makes this omelette very enjoyable.
Onion (large), Mushrooms (medium), Eggs, Milk, Salt, Pepper, White wine, Soy sauce, Butter
HOME
It's a firm favourite with kids in Japan. Simply use a waffle maker and have fun.
Eggs, Dashi granules, Salt, Sugar, Spring onions, Melted butter, Flour, Strong flour, Water
HOME

Similar Recipe

Even a chimp could make this...probably!
Chicken (thigh or breast), Onion, Spring onion, Eggs, Chicken stock cube, Hot water, Sugar, Soy sauce, Mirin, Chilli pepper powder
cookbuzz
PRO
The French make this at home in rhubarb season, it's a lovely hot dessert.
Rhubarb, Butter (to rub), Eggs, Sugar, Salt, Melted butter , Milk, Double cream
Nanita
PRO
Kids love this as a snack!
Flour, Baking powder, Salt, Sugar, Onion , Butter, Milk, Mayonnaise
Nanita
PRO
I made this in a heart shape this time specially for Valentine's Day. Originally, it was just a butter cake but I prefer to make it as a light airy sponge cake because there is cream in this recipe.
Unsalted butter, Golden marzipan, Eggs, Caster sugar, Sponge flour , Raspberry jam (unseeded), Butter cream:, Icing sugar, Syrup:, Granulated or caster sugar, Hot water, Grand Marnier
Mizue
PRO
Using only an egg, you get a lovely sweet texture.
Egg, Salt, Sugar, Butter
Tobuchan
HOME
You often have filo pastry left in your freezer, so you can use it all up in this recipe.
Granny Smith apples, Royal Gala apples, Granulated sugar, Cinammon powder, Butter, Custard:, Plain flour, Egg, Milk, Soaking liquid for the filo:, Butter (for baking)
KitchenCIB
HOME

All New Recipes

Easy fried rice using shop bought egg fried rice!
Egg fried rice (Sainsbury 75p), Egg, Spring onions, Frankfurters, Salt & pepper, Soy sauce, Vegetable oil
cookbuzz
PRO
Super easy Japanese recipe using tinned mackerel.
Tinned mackerel (in brine), Spring onion, Ginger slices, Fish stock cube, Hot water, Sugar, Mirin, Miso
cookbuzz
PRO
Osso Buco, which translates as “hole of bone” is pure meaty awesomeness. Placing on a bed of risotto or polenta pays tribute to Osso Buco’s roots and takes this Italian comfort food to another level. Traditionally, Osso Buco is made with veal but see how I make Beef Osso Buco, a carnivorous wreath.
 
Looking for an easy alternative to a traditional seafood boil? Need a simple recipe that works for both fresh or frozen seafood? If so, you need to see my Easy Seafood Pot recipe in episode 108 of POV Italian Cooking
 
Risotto doesn't always have to be the star of a dinner menu, it can also serve as a great bed for another dish which it does in episode 106 of POV Italian Cooking where I make a simple Beef Tomato Risotto. This risotto serves as the bed upon which Beef Osso Buco will rest in the next episode (#107).
 
It can be difficult to make a perfect hard-boiled egg that has a creamy yolk and a tender white. Overcooking a hard-boiled egg, which is easy to do, results in a chalky and sometimes greenish yolk, a rubbery egg white and a slightly sulfuric taste. In this video I demonstrate how I use my sous vide to get the perfect hard-boiled egg.