Japanese cheesecake

Name: Japanese cheesecake
Prep time: 15 min
Cook time: 47 min
Total time: 1 h 2 min
Yield: 5
Cuisine: En
Ingredients: 1 cup graham cracker crumbs (100 g/3.5 ounces.); 3 tablespoons unsalted butter (42.5 g/1.5 ounces; 1 cup cream cheese (225 g/8 ounces); 1/2 cup granulated sugar (112.5 g/4 ounces); 2 eggs; 1 cup heavy cream; 3 tablespoons sifted all purpose flour (23.5 g/0.85 ounces); 1 tablespoon lemon juice

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Dessert

Very Easy

1 h 2 m

Ingredients

1 cup graham cracker crumbs (100 g/3.5 ounces.)
3 tablespoons unsalted butter (42.5 g/1.5 ounces
1 cup cream cheese (225 g/8 ounces)
1/2 cup granulated sugar (112.5 g/4 ounces)
2 eggs
1 cup heavy cream
3 tablespoons sifted all purpose flour (23.5 g/0.85 ounces)
1 tablespoon lemon juice

Preparation

Preparation15 min

Cook time47 min

Make sure butter and cream cheese are at room temperature. Line the a 7-inch springform pan with parchment paper.
Soften the butter and mix with the graham cracker crumbs. Pour the graham cracker mix into the bottom of the prepared pan and press down lightly to make a base. Preheat the oven to 340°F.
In a bowl, beat the cream cheese with an electric mixer until soft, then add the rest of the ingredients, in order, mixing each one thoroughly before adding the next.
Continue until the mixture thickens (about an extra 5 minutes after adding the lemon juice), then pour into the pan on top of the graham cracker crust.
Bake in the oven for 45 - 50 minutes until the top is golden brown. Remove from oven and set aside to cool.
Once it had cooled, remove from the pan, discard the lining paper and leave on a rack to cool completely.