Baked Cheese Cake Recipe

A few people have asked for the baked cheese cake recipe, and so here it is. Thanks to my Mum for sharing it. She told me a friend gave her this recipe when we were still living in Malaysia, but she only made it after we had immigrated to Australia, where ingredients such as the Philadelphia cheese were readily available and affordable. I’ve copied it below exactly as provided to me.

Cheese Cake (Baked)

Crust:
5 oz Marie biscuit, crushed
2 teaspoons castor sugar (optional)
3 ½ oz butter, melted

Filling:
8 oz Philadelphia cream cheese
1 dessertspoon lemon juice
½ cup cream or evaporated milk (well chilled)
½ cup castor sugar
2 eggs, separated
1 teaspoon vanilla essence
pinch of salt

Method:

1. Crush biscuits, add sugar and mix with melted butter.
2. Press biscuit mixture into a spring-open cake tin (or any cake tin, or pyrex dish) so it forms a case, pressing down the mixture compactly. Chill till needed for use.
3. Separate eggs – set aside yolks, and beat egg white till stiff.
4. Beat cream cheese with sugar, Vanilla essence and lemon juice till smooth.
5. Add egg yolks to mixture.
6. Fold in chilled cream or milk into mixture, and finally the egg white.
7. Pour mixture into biscuit case and bake at 350o F (or 160oC) for 1 hour.
8. Leave in oven to cool.
9. Serve with whipped cream or ice-cream, strawberries, kiwi fruit or canned peaches (or any fruits of your choice – only keep away from canned pineapple – this causes the cheese cake to literally crumble!)

ENJOY!

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