This is my holiday cake,
and it is so tasty,
easy,
and simple to make,
that everyone will fall in love with it.
There’s no need to separate eggs,
no need to whip cream,
all you need is one mixing bowl and lots of joy in your heart.
And if you strain the cheeses in a cloth,
the cake you’ll get will be the tastiest in the world.
Just a few minutes of mixing and preparation, and
it’s yours.
Enjoy!
Wishing us all happy holidays 🙂
Baked Cheesecake | image: Essy Roz
Baked Cheesecake | image: Essy Roz
Baked Cheesecake
Ingredients
Suitable for a 26 cm round pan:
For the crust:
- 1 egg (size M/L)
- 1/4 cup olive oil/coconut oil / melted butter
- 1/4 cup maple syrup/agave syrup
- A pinch of salt
- 1 1/2 cups almond flour
- 1 teaspoon baking powder
For the baked cheese filling:
- 500 grams of white cheese
- 250 grams mascarpone cheese
- 200 ml sour cream
- 4 eggs
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/3 cup cornstarch
- 1/2 teaspoon baking powder
For the white cheese cream:
- 200 ml sour cream
- 50 grams of powdered sugar
Preparation
Preheat the oven to 175°C, preferably in convection mode but not mandatory.
To prepare the crust:
In a bowl, mix the egg, olive oil, maple syrup, and salt well.
Add the almond flour and baking
powder, and mix until a dough ball forms. If the dough is a bit wet, add 2-3 tablespoons of
almond flour to get a slightly sticky dough that is easy to work with.
Flatten the dough with both hands onto the bottom of the baking pan at an even thickness. Set the pan aside and move on to prepare the cheese filling.
To prepare the baked cheese filling:
In a bowl, mix all the cheeses with the sugar and vanilla extract well. Gradually add the eggs
while mixing until combined. Finally, add the cornstarch and baking powder, and mix until
smooth.
Pour the mixture over the crust in the baking pan and bake for 30-35 minutes until the filling
is golden and beautiful. Remove the cake from the oven and let it cool completely.
To prepare the white cheese cream:
In a bowl, mix the sour cream and powdered sugar until smooth. Spread the cream in the
center of the cake (when it is completely cool). I like to leave the edges of the cake without
the cheese cream. You can sprinkle any fruit you like on top; I used lots of blueberries and
decorated them with some mint leaves.
A Little More From Me:
- You can store the cake in an airtight container in the fridge for up to five days.
- You can prepare the cake a day or two in advance and only add the fruits before serving.
- I recommend straining the three cheeses for the baked cheese filling in a cheesecloth for a few hours (two hours or overnight).
- If you make the cake without straining, it will still be perfect, but its texture will be different.
Baked Cheesecake – Preparation Steps | image: Essy Roz
Baked Cheesecake – Preparing the White Cheese Cream | image: Essy Roz
Baked Cheesecake | image: Essy Roz
Baked Cheesecake | image: Essy Roz
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