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Baked plain cheesecake.

Baked plain cheesecake.

Back to the usual routine after the big flu; quite happy because I truly hate being forced to rest.

Not my cup of tea, really: lying on the sofa or in the bed I start thinking about all the things I should do, all the things I could clean and tidy up.

Now that I’m ok I had the chance to attend the Birra Amarcord‘s  20 years of activity party, a great party with important chefs, pizza makers and, of course, gallons of Amarcord beer.

I think I ate the best pizza of my life there, made by Piccola Piedigrotta: if you are around Reggio Emilia book a table and taste it, trust me!

The next day we went to Beer Attraction and we tasted so many beers, so creative and peculiar I want to share in this post a screen from my Instagram account to let you give a sneak peak:

 

beer attraction 2018

Back to the cake: this is one of the oldest recipes I have in my archive, it comes from my aunt Katia and I’ve always loved it so much.

At the very first me ( but also my aunt and my mum) used to make this in a big pan but even if the cake tasted good the cheese layer was think and often dry; one day I took courage and I doubled the filling dose and used a smaller baking tin: that day the cake turned out so perfect it was ready for the blog ( I had it on my old blog, not yet in this because of lack of photos).

I wanted to write that it’s a baked cheesecake because you can find people who cannot or doesn’t want to eat raw cheesecakes: it’s as good as a raw one, just be careful and not overbake it.

If it starts burning on top cover with a tin foil.

Enjoy this treat!

Print Recipe
Baked plain cheesecake.
Servings
10
Servings
10
Instructions
  1. Crush well digestive cookies, mix them with butter and sugar and press them on the bottom of a round shaped 8 inches baking pan.
  2. In a bowl beat yolks, cream cheese, milk cream, lemon juice, sugar and sifted flour. In a separate bowl beat egg whites until they form peaks, add them to the previous mixture.
  3. Pour the mixture on the digestive base and bake at 356°F for about 30 minutes or until firm.
Recipe Notes

Do not overbake the cake or it will loose its creaminess.

Baked plain cheesecake.

 

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