Put the crackers in a bag and crush with something like a rolling pin.
Mix the crushed crackers with the melted butter thoroughly.
Put the cracker mixture into the cake pan and pat it down with the back of a spoon until flattened.
Lay plastic wrap over the pan and press down the crust firmly with your hands over the sheet. Push the crust down evenly so that the cracker crumbs sticks together.
Take the granulated sugar and mix it into the softened cream cheese with a whisk.
Add the beaten eggs and heavy cream and whisk.
Sift in the cake flour and add lemon juice. Whisk it all quickly so that no lumps form.
The finished batter will look like this.
Pour the cheesecake batter into the cake pan and even the surface gently. Heat the oven to 170°C (or 338 F) and bake the cake for 15 to 20 minutes. (For the 18 cm cake, bake it for 40 to 45 minutes).
Once the cake is done baking, let the cake cool and then put it in the fridge to chill for 1 day. By letting it sit for a day, the flavours will meld and mature.
This moist baked cheesecake is finished!
This is a baked strawberry cheesecake (Recipe ID: 1709209). Try it during strawberry season.
Story Behind this Recipe
I came up with a simple cheesecake recipe of my own because I love cheesecake.
It's best to let the baked cheesecake sit for a day, as the flavors will settle and meld.
It's even better after two days.
I recommend using salted crackers for the crust.
Match the type of cracker with the sweetness of the cake, and it will give a great flavor. In my case, I use Ritz crackers.