Cheese Cake recipe

20 Feb
2010

 

Say Cheese!

This cheese cake recipe is adapted from a Malaysian Flavour’s magazine May-June 2007 edition.  It is said to be the “simplest and lightest of New York style cheesecake, and almost effortless to make”.  The writer said “impossible to fail”.  I must say, it is all true.  It was very easy to make.   See it for yourself.  The pictures turned out better than I expected.

Recipe after the jump

Ingredients
450g cream cheese, room temperature
115g unsalted butter, softened
1 tablespoon vanilla extract
200g caster sugar
70g cornflour
7 large eggs
450ml whipping cream
60 ml lemon juice

Method
Preheat oven to 180C.  Prepare a 25X25X8cm square tin by lining and greasing the sides with butter. Wrap the outside with aluminium foil. You will need another large pan to bake this bain marie style.

Using a cake mixer, beat the cheese and butter on medium speed until soft and smooth. Scrape down the sides. Add the vanilla, sugar and cornflour. Mix until smooth.

Beat in the eggs, one at a time. Lower the speed and add the cream. Stop the machine, scrape down the sides and then mix again. This is to ensure the mixture is smooth and thin. Add in the lemon juice and mix well.

Pour mixture into the prepared pan. Place this pan into the larger pan and put both into the preheated oven. Pour hot water – about 3cm deep – into the larger pan. Bake for 30 minutes. Increase the heat to 190C and bake for a further 30 minutes, until the top is a pale gold brown.

Remove pans from oven and take the smaller pan out of ther larger. Allow to stand until cool.

Run a knife around the inside of the pan. Cover the cake tin with a large plate or serving tray. Flip over and the cake should slide from the tin to the plate. Refrigerate the cake for at least 6 hours before serving.

Note by the writer: For a more intense lemon flavor, add 1 tablespoon of finely grated lemon rind into the mix.

To jazz up the cake before serving, puree some fruits – strabetrries, magoes or kiwifruit – and apply a thin layer to the top of the cake. (I jazzed up my cake with limes)

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21 Responses to Cheese Cake recipe

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Hannah

February 21st, 2010 at 7:46 am

Oooh, a cheesecake without the crust? Fabulous! The crust is always the part I’d rather do without, and with you saying this is an easy recipe… well, I do believe I’ll have to make it once I’m back home with access to a kitchen!

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penny aka jeroxie

February 21st, 2010 at 9:02 pm

This is a keeper! Easy cakes are good for a lousy baker like me

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Jetsetting Joyce (MEL: HOT OR NOT)

February 22nd, 2010 at 9:27 am

This looks amazing! Looks like a Japanese cheesecake in texture.

Jetsetting Joyce

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Jasmine

April 7th, 2010 at 2:26 pm

Hi,

Can I substitute the cornflour with cornstarch? Is it the same?

Thanks!

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madamkwong

April 8th, 2010 at 2:34 pm

Cornflour is cornstarch. :)

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Jeannie

April 8th, 2010 at 3:33 pm

Wow, this cake really looks delicious and easy to make. I am going to give it a try but halved the recipe since this is quite a large cake and there are only 3 of us. Thanks!

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madamkwong

April 8th, 2010 at 3:36 pm

Thank you for visiting my blog, Jeannie~ Happy baking!

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Jess

June 5th, 2010 at 4:58 pm

Hi Mdm Kwong,

What type of whipping cream you are using? UHT whipping cream(non whipped) or cream that can be whipped?

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madamkwong

June 5th, 2010 at 9:59 pm

Hi Jess, use cream that can be whipped.

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Gianna Patterson

July 13th, 2010 at 2:22 pm

i just leave munching and eating cheesecakes, they are tasty and yummy;`.

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Vicky

June 16th, 2011 at 5:22 am

Hi, do u think I can leave out the lemon juice? What is the purpose of the juice? Thks for yr reply.

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madamkwong

June 17th, 2011 at 5:33 am

You can but lemon & cheese have the best combination.

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vuthra

June 25th, 2011 at 4:45 pm

Can I use salted butter instead of unsalted tq

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madamkwong

June 25th, 2011 at 4:49 pm

Hi Vuthra, It has to be unsalted butter :)

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maili

July 15th, 2011 at 2:59 am

can i know if the pan you use the is normal baking pan and not the spring form pan.
you ‘ve mentioned that we got to place a large plate on top of the pan and flip over. does that mean the top will be placed on a plate (sort of up side down) ? wont ths damage the top of the cake. sorry if the question sounds silly..as i am new to this.
thanks :)

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madamkwong

July 20th, 2011 at 1:28 pm

Hi maili, spring form will be better~

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farhana

August 20th, 2011 at 11:30 pm

why do you have to put lemon juice?

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karine

September 19th, 2011 at 1:28 pm

I follow the recipe but why my cake is abit wet

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madamkwong

September 22nd, 2011 at 6:34 pm

Hi Karine, you need to leave the cake in the fridge before serving. Try that. All the best.

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Suki

May 7th, 2012 at 11:43 am

is the cake meant to be creamy? Mine is quite creamy, ist undercooked?

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JJ

May 9th, 2012 at 10:57 am

Can we replace the whipping cream with yogurt or milk and yet achieve the same result? Pls advise. Thanks.

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