FROMAGE NORMAL Simple Cheesecake

April 16, 2008 Swiss style cheesecake. For a lighter cake, it has become common to use cornstarch instead of flour. With this recipe, you can also substitute flour with cornstarch.

●Preparation Tip ●Cookie Dough Photo #1 Place cookies in a thick plastic bag and crush them into small pieces with your hands. Place the cookies in bowl. Add butter, mix and press the dough together. (Photo #1) ●Cheese Batter Photo #1 Photo #2 Photo #3 Mix together cream cheese, sour cream, butter and sugar. (Photo #1) Stir in beaten eggs, a little at a time, and blend well. (Photo #2) Add flour and blend well. (Photo #3) ●Finish Photo #1 Photo #2 Place the cookie dough on the bottom of a round pan. Press the dough to 5mm thick with your hands. Fill the pan with the cheese batter to 3/5 to 7/10 full. (Photo #1) Place the pan on a baking tray and pour hot water into the tray. (If you are using a pan with a removable bottom, cover the bottom with foil to keep the water from getting in.) Bake in a preheated oven at 180 °C (365 °F) for about 40 minutes. If the surface browns but the center is not done, cover with foil and continue baking. Add hot water when it has evaporated while baking. (Photo #2) Servings per Recipe Calories per Serving Ready In 6  one 15cm round cake pan  0kcal 120 minutes Cookie Dough butter cookies 50g  butter 20g  【Preparation】 - Allow butter to soften at room temperature. Cheese Batter cream cheese 250g  sour cream 100g  butter 20g  sugar 60g  whole egg 100g  cake flour 10g  【Preparation】 - Allow cream cheese and butter to soften at room temperature. - Sift flour.