Saturday, 16 January 2016

Baked Cheese Cake Recipe

Baked Cheese Cake

Cheesecake is believed to have originated in ancient Greece. Historians believe that cheesecake was served to the athletes during the first Olympic Games held in 776 B.C.When the Romans conquered Greece, the cheesecake recipe was just one spoil of war. They modified it including crushed cheese and eggs. These ingredients were baked under a hot brick and it was served warm. Occasionally, the Romans would put the cheese filling in a pastry.

It may be baked or unbaked (usually refrigerated). Cheesecake is usually sweetened with sugar and may be flavored or topped with fruit, whipped cream, nuts, fruit sauce, and/or chocolate syrup. Cheesecake can be prepared in many flavors, such as strawberry, pumpkin, key lime, chestnut, or toffee. Asian-style cheesecake flavors include matcha (powdered Japanese green tea), lychee, and mango. Asian-style cheesecakes are also lighter in flavor and are sometimes light and spongy in texture. Compared to its counterparts, Asian cheesecake is also considerably less sweet.


1: Cream cheese 9 ounces (room temperature)

2: Superfine caster sugar half cup

3: Whole milk half cup

4: Unsalted butter 5tbsp (melted)

5: Egg whites 4

6: Egg yolks 4

7: Cornstarch 1⁄4 cup (not flour)

8: Lemon juice 2tbsp

9: Cream of tartar half teaspoon

10: Water 2 1/2 cups

11: Salt 1/4tsp

12: superfine cake flour 60g

13: Melted chocolate 2tbsp (for garnish)

14: Crushed dry fruit (for garnish) as needed


Preheat oven to 350 degrees.
Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornstarch, salt, egg yolks, lemon juice and mix well.
Make the meringue by whisking egg whites with cream of tartar until foamy. You can beat with a stand mixer or handheld mixer. Add in the sugar and whisk until soft peaks form.
Take 1/3 meringue and fold into the cheese mixture, then fold in another 1/3 of meringue. After incorporated, pour the batter back to the remaining 1/3 meringue and fold. FOLD GENTLY. Pour the mixture into a 8-inch round cake pan (lightly grease and line the bottom and sides of the pan with grease-proof baking paper or parchment paper).
Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown.
Garnish with melted chocolate and crushed dry fruit.
Should be enough for 8 servings

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