Easy Light Baked Cheesecake

Easy Light Baked Cheesecake

A moist, crispy and tasty cheesecake.


Butter biscuits
3 (Approx. 30 g)
Butter (Unsalted)
1 teaspoon
Cream cheese
100 g
40 g
Lemon juice
2 teaspoons
3 teaspoons
Cake flour
3 teaspoons


1. Put the biscuits in a plastic bag and crush them with a rolling pin.
2. Add the butter and milk and mix everything in with your hands from the outside of the bag.
3. This time I used a paper pound cake mould instead of a tart mould. Put the contents of the bag in the mould and press down on top of the plastic wrap.
4. Bake it for 5-6 minutes at 200℃ and remove it from the oven.
5. Put the cream cheese in a bowl and mix with a hand mixer until it's smooth. Add the sugar and mix it in.
6. Add the egg. If you add the yolk and white separately, it will stop it from separating. Add the lemon juice and milk as well and mix everything together.
7. Finally, add the flour and mix it in gently.
8. Pour the filling into the mould.
9. Bake it for 35 - 40 minutes at 180℃. When it has cooled down, remove it from the mould and let it chill in the fridge.

Story Behind this Recipe

I wanted to eat baked cheesecake, so I made it!