CAKE　FROMAGE　AU　FOUR Baked Cheesecake

January 17, 2007 Swiss style cheesecakes, baked in pound loaf pans. You can also use paper baking molds. When the surface browns while baking, cover with foil and continue baking. When removed from the oven, wait until the cakes are cooled before cutting them.

●Preparation Tip ●Instructions Photo #1 Photo #2 Photo #3 Photo #4 Place cream cheese in a bowl. Add sugar and cream together. (Photo #1) Stir in beaten eggs, a little at a time, and blend well. (Photo #2) Mix in lemon juice and milk, in that order. Add sifted flour and blend well. (Photo #3) Transfer the batter into pound loaf molds. Bake in a preheated oven at 180 °C (356 °F) for about 25 minutes (depending on the size of the molds). When the surface browns, cover with foil and continue baking. (Photo #4) Servings per Recipe Calories per Serving Ready In 4  two 11 cm X 8 cm pound loaf molds  0kcal 60 minutes cream cheese 200g  sugar 40g  whole egg 100g  lemon juice 10g  milk 20g  cake flour 10g  【Preparation】 - Sift flour.