Traditional Jewish Baked Cheesecake

Traditional Jewish Baked Cheesecake

INGREDIENTS

• 5 containers Cream cheese
• 350g Castor sugar
• 1tsp Vanilla extract
• 5 large eggs
• 2 large Egg yolks
• 119g Cream

METHOD

1. Preheat oven to 180 degrees Celsius.
2. Beat cream cheese until smooth and add in sugar.
3. Beat in vanilla extract.
4. Beat in eggs one at a time.
5. Beat in cream.
6. Place batter into sprayed cake pan.
7. Bake for 15 minutes and then reduce temperature to 140 degrees for 1 hour.
8. Leave in oven to cool for 30 minutes and then place in the fridge until ready to serve.

NOTES

Cook time: 1hr 45 minutes