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BAKED CHEESECAKE

Ingredients:

Crust

1 cup (100 g) graham crackers, ground
1/4 cup (50 g) brown sugar
1 tsp (2.8 g) cinnamon powder
1 tsp MAGNOLIA GOLD BUTTER, melted

Filling

2 packs (225 g each) MAGNOLIA CREAM CHEESE
1 cup (200 g) sugar
1 tsp grated lemon rind
2 tsp (8.6 g) vanilla extract
1 tbsp lemon juice (about 1/4 pc lemon)
6 MAGNOLIA BROWN EGGS, use 3 whole eggs and 3 yolks only
1 pack (250 mL) MAGNOLIA ALL-PURPOSE CREAM
1/4 cup (30 g) MAGNOLIA ALL PURPOSE FLOUR

Toppings (Optional)

1 can (595 g) blueberry, cherry or strawberry pie filling or assorted fresh furits

Procedure:

  1.  Preheat oven to 275°F and line with aluminum foil one 9” ring mold pan. Set aside.
  2.  Crust: Combine crust ingredients in a mixing bowl. Mix well. Press mixture onto bottom of prepared pan. Set aside.
  3. Filling: Beat cream cheese and sugar until light and fluffy. Add vanilla, lemon juice, lemon rind, eggs, egg yolks, cream and flour. Beat until smooth. Pour into prepared pan.
  4. Place pan in a large shallow sheet pan half-filled with water.
  5.   Bake for about 1 hour. Turn oven off. Leave cheesecake inside the oven for 30 minutes more. Cool completely. (fix/remove indentation from number)
  6. Chill at least 4 hours before unmolding the cheesecake. Top with your preferred fruits.

Makes 8-10 servings.

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