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    El Mundo Eats » Baked Cheesecake

    Published: Dec 3, 2022 · Updated: Dec 3, 2022 by Bea & Marco · This post may contain affiliate links · 164 Comments

    Easy Cheesecake Recipe

    Jump to Recipe

    Inspired by Cheesecake Factory, this New York-style cheesecake is rich, dense yet creamy, and not overly sweet. Together with the sweet with a touch of the salty base, this is the cheesecake that you want to make to impress! And it's baked without the water bath method!

    complete cooked cheesecake with mixed berries on a flat dark surface.

    Baking a cheesecake, more a big whole cheesecake like this is quite intimidating. Well, I'm here to tell you, it's not at all. It looks and sounds more difficult than it actually is.

    This cheesecake is actually easy to make with just a handful of ingredients. Many of our readers who haven't even made cheesecakes before decided to try this recipe and it came out so successfully that they were so surprised! Now you know why this recipe is one of our readers' favourites, right? *wink!*

    I'm going to share with you all my tips and tricks so you can make this amazing beauty with no problems.

    Jump to:
    • Ingredients & Substitutions
    • Substitutions/Additions
    • Why This No Water Bath Method Works
    • How To Make Easy Cheesecake
    • Recipe Expert Tips
    • How To Serve & Store
    • Recipe FAQs
    • Explore Related Holiday Desserts
    • Watch The Recipe Video
    • 📖 Recipe
    • 💬 Comments

    Ingredients & Substitutions

    Biscuit crumbs - I love to use digestive biscuits as they are sweet but slightly salty. Perfect balance for the whole cheesecake. They're easy to find in Europe and despite the name, they're not horrible, at all! Trust me.

    Cream cheese - Plain and full fat. Here in Europe, cream cheese comes in a tub instead of a brick. It doesn't matter the way it comes, as long as it's plain and full fat.

    Sour cream - Full fat. It's going to make the cheesecake's texture light and creamy.

    All-purpose flour - It helps to get that dense yet creamy texture for this New York-style cheesecake. It also prevents the cheesecake from cracking.

    See my recipe card below for a complete list of the ingredients with measurements.

    Substitutions/Additions

    SUBSTITUTION: Use graham crackers or any sweet biscuits (a touch of saltiness would be a bonus!).

    SUBSTITUTION: Full-fat Greek yogurt works great also.

    SUBSTITUTION: Any dry sweetener works great. You can even use brown sugar, or coconut sugar but just know that the cheesecake's color will be slightly darker. Don't use liquid sweetener as it will affect the cheesecake to set properly.

    Chef's Tip: Don't use whipped cream cheese or the one for spreading.

    Why This No Water Bath Method Works

    Sliced easy cheesecake factory cheesecake.

    Everybody says you need to use the water bath method when you bake a cheesecake or else it's going to puff up and crack. Well, guess what? That is totally wrong!

    I've been making cheesecakes for years and never once have I used a water bath for my baked cheesecakes. I've made this big whole cinnamon roll cheesecake, pecan cheesecake bars, and our top hit mini cheesecakes (just to name a few) and regardless of their shape and sizes, none of them was made using the water bath.

    I'm going to share with you my secrets on how to make baked cheesecakes without the water bath.

    1. Less mixing - Mix the ingredients the least possible at every stage in the recipe. Mixing too much will incorporate air into the mixture and will make the cheesecake puff up while baking. And then as it cools down it's going to shrink and that different textures will cause the cheesecake to crack.
    2. Low temperature - The most crucial part in not using the water bath for baked cheesecakes. We want to cook the cheesecake very slowly (mimicking the water bath cooking environment without the hassles). Not only the cheesecake will not crack but it will also have the smoothest texture.

    How To Make Easy Cheesecake

    Steps on how to make easy cheesecake.
    1. Blend biscuits into a fine mixture, add butter and mix. Pour into a 7-inch (18 cm) springform pan, and press to the base and the wall. Freeze for 30 minutes.
    2. Using a handheld whisk on the lowest speed, whisk cream cheese until creamy.
    3. Add in sour cream, vanilla extract, sugar, all-purpose flour, and lemon juice. Mix well.
    4. In another bowl, lightly beat the eggs.
    5. Pour the eggs into the cream cheese mixture and fold everything together using a spatula.
    6. Bake in a preheated oven at 285ºF (140ºC), without the fan, on, on lower ⅔ rack, for 1 hour 45 minutes or until the edges have set and the center wiggles a bit when you lightly shake the pan. Cool completely at room temperature and chill for 8 hours. Decorate as you wish, slice, and serve!

    Recipe Expert Tips

    1. Make sure to use the ingredients at the temperature specified in this recipe. This is to make sure they mix easily with each other without having to mix too much. Mixing the ingredients too much will cause the cheesecake to crack.
    2. Make sure to use the correct oven temperature. We want to bake the cheesecake at a very low temperature to avoid it from cracking. I always use a portable oven thermometer to avoid any problems. It's cheap by the way!
    3. Chill the cheesecake for 8 hours to give it time to develop flavour with great texture. You won't regret it.

    How To Serve & Store

    Serve - Every great cheesecake needs time to develop that amazing flavour and texture. As much as you'd want to slice it once it cooled down, well don't. Chill it in the fridge for 8 hours, it's going to be worth it. Serve chilled. Don't leave the cheesecake outside of the fridge for too long (especially if you're in hot weather).

    Store - In the fridge. It lasts up to 5 days. Freeze in portions (easier to grab the amount you need!) in an air-tight container. Frozen cheesecake lasts up to 2 months, although the texture could change slightly, especially the base. My family doesn't mind, so I freeze mine all the time. Thaw in the fridge.

    View from top of easy cheesecake.

    Recipe FAQs

    How long can I leave the cheesecake outside the fridge? I'm having a party and I want to showcase it!

    I don't recommend having it outside the fridge for more than 20-30 minutes. It also depends on the temperature of your place (or where you're going to have the party). If it's cold or you're in winter, then it could be longer. If it's hot or you're in summer, then just take it out right before serving.

    Why does my cheesecake puff up while baking?

    It's because of these 2 reasons; the ingredients were over-mixed and the oven temperature was too high. Do refer to my tips above to easily solve this.

    Why does my cheesecake crack? I follow all the ingredients and instructions.

    If you didn't change any of the ingredients and follow all the instructions in the recipe, then the oven temperature was too high. Ovens are not made the same and their temperatures are mostly not accurate. That's why I use my portable oven temperature to get the correct temperature every time I'm using my oven.

    Can I just slice the cheesecake when it has cooled down?

    You can, yes. But why put so much effort just to rush it at the last step? Trust me, restrain yourself, it's going to be worth the wait.

    My oven has the fan on by default, I can't switch it off. What do I do?

    It's okay. Try reducing your oven temperature by 70ºF (20ºC).

    How do I remove the cheesecake from the springform pan?

    After 8 hours of chilling in the fridge, remove the springform part. Insert a small knife underneath the cheesecake crust and gently move it all around to help loosen the cheesecake from the pan. Using the same knife, lift the cheesecake a bit and insert a flat spatula underneath. Do the same in the opposite direction. Holding both spatulas, swiftly and confidently transfer the cheesecake to a serving plate. I've made a quick video showing how I remove the cheesecake from the pan. Hope it helps!

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    If you tried this Easy Cheescake or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the comments below!

    Watch The Recipe Video

    📖 Recipe

    Easy cheesecake factory cheesecake inspired whole.

    Easy Cheesecake

    Inspired by Cheesecake Factory, this New York-style cheesecake is rich, dense yet creamy and not overly sweet. Together with the sweet with a touch of the salty base, this is the cheesecake that you want to make to impress! And it's baked without the water bath method!
    Author: Bea & Marco
    5 from 33 votes
    Print Pin Rate
    Servings: 16 slices
    Prep Time30 mins
    Cook Time1 hr 45 mins
    Chill Time8 hrs

    Equipment

    • Measuring cups
    • Measuring spoons
    • 7" springform pan
    • Offset spatula

    Ingredients 
     

    Crust

    • 3 cup digestive crumbs
    • ½ cup unsalted butter , melted

    Cheese Filling

    • 16 oz full fat cream cheese , room temperature
    • 1 ¼ cup sour cream , room temperature
    • ¾ cup sugar
    • 3 tablespoon all purpose flour
    • 1 ½ tablespoon lemon juice
    • 1 teaspoon vanilla extract
    • 3 large eggs , room temperature

    Topping

    • some berries of choice
    • some powdered sugar
    Prevent your screen from going dark

    Instructions

    Crust

    • Place digestive biscuits into a food processor and blend until you have a fine texture. Pour into a bowl together with butter and mix well.
    • Blend biscuits into a fine texture, and add into a bowl with butter. Mix well. Pour into a 7-inch (18 cm) springform pan, and press to the base and the wall. Freezer for 30 minutes.

    The Cheese Filling

    • Mix cream cheese in a bowl, using a handheld whisk at the lowest speed, for a few seconds just until creamy. Add in sour cream, sugar, vanilla extract, flour, and lemon juice and mix. Set aside.
    • Lightly beat the eggs in another bowl. Pour into cream cheese mixture, and gently fold everything together using a spatula. Pour the mixture into the springform pan and spread evenly with an offset spatula.
    • Bake in a preheated oven at 285ºF (140ºC), without the fan on, on the lowest ⅔ rack for 1 hour 45 minutes or until you see the surrounding of the cheesecake has set but the center still wiggles a bit when you gently shake the pan.
    • Remove from the oven, cool completely and chill in the fridge for min 8 hours.

    How To Remove Cheesecake From The Pan

    • This is how I do it with all my cheesecakes. Take out cheesecake from the fridge. Remove the springform. Insert a small knife underneath the cheesecake crust and gently move it all around to help loosen the cheesecake from the pan. Using the same knife, lift the cheesecake a bit and insert a flat spatula underneath. Do the same in the opposite direction.
    • Holding both spatulas, swiftly and confidently transfer the cheesecake to a serving plate.

    Notes

    • Use a portable oven thermometer for a more precise temperature reading (I use it too). This avoids the oven from being too hot, which will cause cracks on the cheesecake.
    • Do not over-mix at any stage in this recipe to avoid having cracks on the cheesecake.
    • Like any other cheesecake out there, this is better served chilled. I would recommend you plate it right before serving and keep the balance immediately back in the fridge.

    Nutrition Facts

    Calories: 320.9kcal, Carbohydrates: 27.1g, Protein: 4.6g, Fat: 22g, Saturated Fat: 12g, Cholesterol: 86.6mg, Sodium: 217.3mg, Potassium: 110.1mg, Fiber: 0.7g, Sugar: 16.2g, Calcium: 67.1mg, Iron: 1mg
    Tried this recipe?Mention @elmundoeats and tag #elmundoeats!

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    Reader Interactions

    Comments

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    1. Bettina says

      February 26, 2023 at 7:39 pm

      Can I use medium cream cheese

      Reply
    2. Bettina says

      February 26, 2023 at 7:38 pm

      Hi, can I use a 9 inch pan with the same amount of batter don't want it to be too high.

      Regards

      Reply
    3. Lan Le says

      June 30, 2022 at 1:12 am

      I'm planning to make a cheesecake for my son's birthday with your recipe, but I only have 11in springform pan and not the 9in pan as yours. Would you please tell me the ingredient measurement proportion and the baking time? Thank you.

      Reply
      • Bea says

        June 30, 2022 at 3:35 pm

        Hi! I used 7 inch pan for this recipe. For 11 inch pan, multiply all ingredients by 1.8. Hope it helps and have fun!

        Reply
        • Lan Le says

          June 30, 2022 at 9:26 pm

          Sorry, I accidently wrote 9 instead of 7 inch pan. Since it's almost double the ingredients for the 11 inch pan, can I bake with the same temperature (285°F) and double the baking time (around 3.5 hours)? Thank you.

          Reply
          • Bea says

            July 01, 2022 at 9:48 am

            No worries! Yes, bake it with the same temperature but don't double the baking time. Bake just until the surrounding is set but the center still wiggles when you lightly shake the pan (as I wrote in the instructions above). Hope it helps!

            Reply
    4. Sk says

      March 17, 2022 at 1:13 pm

      Perfect ! Exactly as pictured . Thanks for posting this easy fool proof recipe.
      I did however place the dish in the water tray as I have a temperamental gas oven .

      Reply
    5. Tina says

      December 31, 2021 at 6:09 pm

      It turned out perfectly and looked like the photo! I used almond extract instead of vanilla and still added the lemon juice included in the recipe.
      I used a mixture of crushed sugar cookies and shortbread with butter for the crust. Fresh blackberries on top😋

      Reply
    6. Yasenia says

      November 12, 2021 at 5:47 pm

      5 stars
      Do you have a recipe with coffee? my daughters loves coffee cheesecake. Thanks

      Reply
      • Bea says

        November 15, 2021 at 1:06 am

        Hi Yasenia! Yes, I have several. You could try this no bake coffee cheesecake or this delicious tiramisu for two. Thanks!

        Reply
    7. Sana says

      November 05, 2021 at 9:18 pm

      5 stars
      Really good lesson for teaching how to do the best cheese cake

      Reply
      • Bea says

        November 06, 2021 at 7:10 pm

        Thank you! Glad you find it useful 🙂

        Reply
    8. Cassandra Evans-Adams says

      October 21, 2021 at 3:27 am

      5 stars
      I have made this many, many times but substitute the sour cream with Greek yogurt. Aaaaaamazingly delicious and low in Weight Watchers points!

      Reply
      • Bea says

        October 24, 2021 at 11:32 am

        Yeay 🙌! Thanks for your feedback Cassandra!

        Reply
    9. Lindsey says

      October 08, 2021 at 11:40 am

      Amazing recipe, when ever I make it my family send me their orders. Currently got 2 in the oven baking and another 2 to make after my granddaughter requested one via Facebook and the family jumped on and requested more. So they will also have one for the weekend lol. First did these through lockdown when a friend sent me the link to this recipe. It's flipping amazing thank you 💕

      Reply
    10. Kay says

      September 24, 2021 at 4:57 pm

      Love it. I have made 1 2/3 batch and made 2 thick -6 inches and 1 -9 inch but thinner cheese cake. Not too sweet. I was worried when I saw your batter in the video is more soft and fluffy but mine rather runny. The outcome was not bad but I think maybe your is softer and creamier. Thanks for the recipe.

      Reply
    11. Ruth says

      September 15, 2021 at 10:15 pm

      Hello,
      Am I able to make the cheesecake in a 9x13 inch pan, and if yes do I double the recipe for a tall cheesecake or leave it as is without doubling it because the crust will only be at the bottom.

      Reply
    12. Marika says

      September 12, 2021 at 9:03 am

      5 stars
      Thank you so much for this recipe! It's perfect. I subbed sour cream for plain yogurt (curd in India) and it was deliciously light, not too dense. Finally found a fool proof cheesecake recipe 🙂

      Reply
    13. Joanna says

      September 05, 2021 at 9:15 pm

      Hello! How deep does the pan have to be. Mine is only two inches deep. It looks like it might not be deep enough. And when you fill in the filling, how far from the top should it go? I know the crust goes all the way up the brim. And just to be sure, you don't have to put foil in to prevent it from leaking? Thank you!

      Reply
    14. RACHEL BURROW says

      August 04, 2021 at 8:57 pm

      5 stars
      DO YOU KNOW AN ESTIMATE ON THE CARB COUNT FOR AN ENTIRE CHEESECAKE?

      Reply
      • Bea says

        August 05, 2021 at 6:42 pm

        Hi Rachel! For now no since I haven't calculated the nutrition facts for it yet. Sorry though!

        Reply
    15. Leena says

      April 28, 2021 at 9:43 pm

      My oven starts on 160 degrees, how much time do i keep it in the oven since the recipe is 140 degrees for 1 hour and 45 minutes
      Thank you!

      Reply
    16. Lia says

      April 27, 2021 at 2:06 pm

      How long is this cheesecake good for in the fridge?

      Reply
      • Bea says

        April 27, 2021 at 4:40 pm

        I'd say it's best consumed within 3-4 days. Hope it helps.

        Reply
    17. Annick says

      April 26, 2021 at 12:19 pm

      5 stars
      Hi I’ve made this cheese cake two weeks ago and turned out amazing and now my friend is having her birthday and has put in an order for 40 people, can you recommend what size tin and do I follow the recipe but multiply by 3 times all ingredients? And what about the temperature in oven and time ?
      Thank you much appreciated

      Reply
    18. Devon says

      March 26, 2021 at 1:51 am

      I was wondering if I should cook it shorter if I use a 6 oz premade crust.

      Reply
      • Bea says

        March 26, 2021 at 9:52 am

        Hi! The cooking time is for the cheese filling, so I'd recommend you to follow the mentioned time in the recipe or see the physical doneness of it, I described it also in the recipe. Hope it helps.

        Reply
    19. Devon says

      March 26, 2021 at 1:49 am

      5 stars
      Premade*

      Reply
    20. Catherine Grieshammer says

      March 20, 2021 at 9:46 pm

      5 stars
      Fantastic! So happy I tried this - it's wonderful.

      Reply
    21. Catherine says

      March 15, 2021 at 8:23 am

      How tall is the pan you were using? The one I have is approx. 6cm but your looks taller. I would use a cake ring but I don't want to run out of crumble or filling.

      Reply
      • Bea says

        March 15, 2021 at 11:18 am

        The one I used for this recipe is also 6 cm tall, everything looks bigger on camera 🙂 Hope this helps.

        Reply
    22. Collen Nisbett says

      March 09, 2021 at 3:09 pm

      What if I have a 9inch pan, what would be the measurements?

      Reply
      • Bea says

        March 11, 2021 at 5:35 pm

        Multiply all ingredients by 1.4. Hope it helps.

        Reply
    23. Asha says

      March 06, 2021 at 6:47 pm

      Hi,I really loved your mini cheesecake recipe.With this whole cheesecake recipe, if I wanted to make a Bailey's cheesecake what ingredients should I alter?

      Reply
      • Bea says

        March 08, 2021 at 12:30 pm

        Hi Asha! I already have a Baileys cheesecake recipe, not the same like this but it's equally delicious. Hope you give it a try.

        Reply
    24. Edjay says

      February 21, 2021 at 10:52 pm

      Hello, sour cream is not available in saudi arabia which i am living right now, What do you recommend as substitute. Thank you.

      Reply
      • Bea says

        February 22, 2021 at 1:49 pm

        Hi! You can use full fat Greek yogurt instead. Hope it helps.

        Reply
    25. Krystle says

      January 21, 2021 at 4:34 am

      5 stars
      I have made this recipe many times!!! I love it♥️ My family and friends love it too! It is super easy to make and so delicious!!! Thank you so much for your recipe with us🙂🙂🙂

      Reply
      • Bea says

        January 21, 2021 at 3:35 pm

        I'm happy to know you and your loved ones liked it! Thanks for leaving a comment Krystle!

        Reply
    26. Ami says

      January 14, 2021 at 6:54 pm

      5 stars
      hola bia Good evening !
      i am interested in baking this cheesecake recipe tomorrow, I have a question please, is it necessary to line the sides of the baking pan with cookie crumbs as well or is it only possible for the bottom?
      Thanks in advance

      Reply
      • Bea says

        January 14, 2021 at 7:35 pm

        Hi Ami! I always make it with the crumbs on the side but I think somebody mentioned that they just made the base and it turned out great. In that case, you might want to look at my other cheesecake recipes for the base ingredients amount. Hope it helps!

        Reply
    27. Anita says

      January 08, 2021 at 10:04 pm

      Hi I love your recipe I’ve made this 5 times and it’s so delicious and not overly sweet! However I’m having trouble with the outer crust being loose and crumbly. The inside part of the crust touching the filling is perfectly moistened with butter. It’s the outside part of the crust that I’m having trouble with! Is there a reason why this could be happening?

      Reply
    28. Natalie Williams says

      December 21, 2020 at 1:51 pm

      Do you bake in water bath

      Reply
    29. anghelita says

      December 14, 2020 at 9:33 am

      Hi! If I'm making this is in a 9 inch pan can I still not do the bain-marie method? Also will the baking time and temperature change? Thanks!

      Reply
      • Bea says

        December 14, 2020 at 2:47 pm

        Still no bain-marie method needed. The temperature stays the same but the baking time might vary. Hope it helps.

        Reply
    30. Janet says

      December 04, 2020 at 1:03 am

      Hi, can I half the recipe. If yes, how many eggs should I use? Thank you.

      Reply
      • Bea says

        December 04, 2020 at 7:09 pm

        If you want it in a smaller size, I recommend that you check my easy mini cheesecakes

        Reply
    31. Mitch Serran says

      December 03, 2020 at 1:41 pm

      Hi may I ask if this recipe didn't taste like eggy since the eggs were the last ingredient you put and just fold it with the cream cheese mixture? I tried to make a burnt cheesecake and it smells and had a strong eggy taste. Thank you

      Reply
      • Bea says

        December 03, 2020 at 4:04 pm

        Hi, nope it doesn't taste eggy at all.

        Reply
    32. Gayatri Dikshit says

      November 25, 2020 at 10:48 am

      Hi mam I have tried your recepie and it's always great. I am in a dilemma, I am going back to India and the place where I will live doesn't have access to buying cream cheese.
      Can you please do a video on how to make cream cheese that can be used to make this cheese cake.

      Reply
    33. Jerry says

      November 23, 2020 at 2:47 am

      Hello
      will this cooking technique work with a shorter 9inch pan?

      Reply
      • Bea says

        November 23, 2020 at 5:29 pm

        Although I haven't tried but I think it would work. You'd have a shorter cheesecake though.

        Reply
    34. Jennifer S Archuleta says

      November 22, 2020 at 6:42 pm

      5 stars
      I made this last year and I’m looking forward for this year 2020. It’s easy and it’s very delicious. Thank you!!

      Reply
      • Bea says

        November 23, 2020 at 5:30 pm

        Awesome! It's a keeper, right? Thanks Jennifer!

        Reply
    35. Susan Kuan says

      November 20, 2020 at 1:51 am

      Hi Bea, can I do without the side crust? Just for the base crust can I just do with 150g digestive biscuit with 60g of unsalted butter?

      Thank you.

      Reply
      • Bea says

        November 20, 2020 at 10:54 am

        Yes, you can. 🙂

        Reply
    36. Winnie kong says

      November 07, 2020 at 10:11 pm

      I am Malaysian living in Germany.My husband's german. I made this cake and it was really delicious.Thank you for sharing the recipe.
      I learned a lot from your tips. Thank you very much.

      Reply
      • Bea says

        November 07, 2020 at 10:32 pm

        Hi Winnie! Nice to see another fellow Malaysian here! Happy that you liked the cheesecake, thank you!

        Reply
    37. Sarala says

      November 07, 2020 at 6:09 am

      Hey I wanna try this recipe but I got no lemon with me. Is it okay if I use lime instead?

      Reply
      • Bea says

        November 07, 2020 at 10:52 am

        Yes, it's fine 🙂

        Reply
    38. Lorinner says

      November 03, 2020 at 3:29 pm

      Hi Bea..do I need to grease my baking pan with butter before I put the biscuits base? I noticed you did not mentioned about greasing the pan. Please advise. Thank you.

      Reply
      • Bea says

        November 04, 2020 at 12:02 pm

        Hi Lorinner, no there's no need to grease it.

        Reply
    39. Andrea says

      October 31, 2020 at 1:58 am

      Hola, tengo una pregunta acerca de la crema ácida, es crema para batir marca Lyncott? O es otro tipo de crema?

      Reply
      • Bea says

        October 31, 2020 at 12:57 pm

        Hola Andrea, la crema ácida o nata agria es la que en inglés se conoce como "sour cream", es la que ponen encima de los nachos. No es crema para batir. Lo de la marca no lo sé porque aquí en España no he visto esa marca que mencionas. Pero en Estados Unidos he visto que está la marca Daisy.

        Reply
    40. kay Trammell says

      September 16, 2020 at 7:59 am

      What are positive crumbs

      Reply
      • Bea says

        September 16, 2020 at 6:57 pm

        Maybe you meant digestive biscuits? You can read my post about them here 🙂

        Reply
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    Hi! We're Bea & Marco, the married couple behind this food space. I cook, he takes photos & videos. Malaysian & Argentine living in Spain. All eaters welcome!

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