Get a fluffy, easy and creamy baked cheesecake by following the steps that we teach you below in this article using only 5 basic ingredients that we all have at home. And this is the recipe for the traditional cheesecake, you will see that you will love it for its spectacular texture and delicious flavor!
Contents
To make this cake you just have to mix all the ingredients, pour the mixture into a mold, bake the cheesecake for 50 minutes, let it cool, unmold and decorate. As simple as that! Do you dare to prepare it? I assure you that you will succeed with your guests on any occasion worth its salt, so do not hesitate and discover with us how to make a baked cheesecake.
Ingredients to make Fluffy, Easy and Creamy Baked Cheesecake:
- 300 grams of sugar (1½ cups)
- 5 eggs
- 1 kilogram of Philadelphia type cream cheese
- 500 milliliters of liquid cream or milk cream
- 30 grams of cornstarch (fine cornmeal)
- 1 splash of light oil (or a small piece of butter)
- To decorate:
- 1 handful of fresh blueberries
- 3 fresh mint or spearmint leaves
- 1 handful of fresh raspberries
How to make Fluffy, Easy and Creamy Baked Cheesecake:
- Whiten the eggs with the sugar by beating them in a mixer, with a blender or with an electric whisk for a few minutes until you get a creamy and whitish mixture.
- Grease a cake tin with a little oil or butter to make it easier to unmold the baked cheesecake later, and preheat the oven to 180-200 ºC.
- Tip: I have used a 25 cm diameter cake pan. You can also use a silicone one.
- Add the cream or spread cheese to the mixer together with the liquid cream and cornstarch, and mix everything well at maximum speed until you get a homogeneous mass without lumps.
- Pour the sponge cake batter into the pan and shake it gently to spread it evenly.
- Bake the cheesecake for about 50 minutes. The last 10 minutes recommends you watch the preparation so it doesn’t burn. Think that this baked cheesecake is so fluffy and with this texture because once baked it seems that it is raw in the middle because it wobbles as if it were a jelly or flan/cheese, but in reality, when pierced with a toothpick in the center, it should come out clean and dry. That means it’s already ready. If not, leave it in the oven for a few more minutes.
- Once the fluffy and creamy baked cheesecake is well done, let it cool completely to room temperature in the pan.
- Trick: It will seem that it is almost about to burn on the top, but it is not. Remember that later we will turn it around and our spongy cheesecake will be perfect.
- When the cheesecake is completely cold, take it out of the mold and carefully turn it over.
- Garnish the fluffy baked cheesecake with the raspberries, blueberries and fresh mint leaves. You can also accompany it with a blackberry coulis that combines perfectly with this preparation or with chocolate ganache. I hope you don’t like it, but love it! You will see the creamy texture that it has from the first bite.
