チーズケーキ（ベイクドチーズケーキ）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

Place the unsalted butter in a heat-resistant container and microwave at 600W for 30 seconds.
Remove from the container and stir until completely dissolved.
Place the biscuits in a ziplock bag and crush into small pieces with a rolling pin.
Add the melted butter to the ziplock bag and rub in with your hands until evenly combined.
Place in a mold and press with a spatula to distribute the mixture across the bottom.
Chill in the refrigerator until use.

Put the cream cheese in a heat-resistant bowl and microwave at 600W for 30 seconds.
Mix with a spatula until creamy.
Add the sugar and mix well with a spatula, then switch to a whisk and mix until smooth.
Crack the eggs and mix with a whisk.
Add the lemon juice and whisk until smooth.
Add the cream and mix with a whisk.
Sift in the flour and mix with a whisk.
Strain through a colander.

Pour 2 into 1.
Shake the mold to smooth the surface, then insert a skewer into the mold and make a circular motion to remove any air bubbles.
Place on a baking tray and bake in a preheated oven at 170°C for 45 minutes.

Once cooked, place on a wire rack, cover with kitchen paper, remove heat and leave to cool.
Once cooled, cover with plastic wrap and chill in the refrigerator overnight.
Remove from the mold and peel off the baking paper and it's done.