Recipe of Homemade Easy Heavy Cream-free Cheesecake

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Before you jump to Easy Heavy Cream-free Cheesecake recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.

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Drink water, not other beverages. Having a soda or a cup of coffee every once in a while isn’t a terrible idea. Using them for your only source of hydration, however, is dumb. Drinking water instead of other kinds of drinks is a good way to help your body in its health and hydration. You’re also cutting hundreds of calories away from your diet— without having to be forced to eat terrible tasting diet food. Effective weight loss efforts often depend exclusively on water consumption.

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We hope you got insight from reading it, now let's go back to easy heavy cream-free cheesecake recipe. To cook easy heavy cream-free cheesecake you only need 6 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to prepare Easy Heavy Cream-free Cheesecake :

• You need 200 grams of Cream cheese.
• Provide 60 grams of Sugar.
• Get 3 tbsp of Cake flour.
• Provide 2 of Eggs.
• Take 10 of Cookies.
• Get 40 grams of Butter or margarine.

Instructions to make Easy Heavy Cream-free Cheesecake :

• First, knead the cream cheese well. This is key!
• Mix in the sugar and knead very well.
• Then, add the eggs and cake flour and mix to finish! If it's too firm, you can add a bit of milk.
• Warm the oven to 180℃.
• Next, let's make the bottom. Put the cookies in a bag and use a rolling pin to crush into fine pieces.
• Mix the melted butter or margarine into the crushed cookies from Step 5.
• Line the bottom of your pan with kitchen parchment paper and press the cookie mixture into the bottom. Then, pour the batter from Step 3 on top, but don't press down and deflate it!
• Bake in an oven at 180℃ for 45-50 minutes. Watch as it bakes and if it appears as though it will burn, cover with aluminium foil.
• Once it browns on top, it's ready! Let cool, then chill in the refrigerator. Once chilled, cut and serve.
• It's moist if you let it chill in the refrigerator overnight, but the flavors meld and the cake becomes dense with time.

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