BAKED CHEESE CAKE
Base:
200 gm Digestive biscuit
90 gm Unsalted butter (melted)
1. Crashed the digestive biscuit.
2. Pour the melted butter into it and mix well.
3. Press the digestive biscuit into a 10-inch springform pan and refrigerate before use.
Filling
Cream cheese 500 gm
Caster sugar (1)175 gm
Egg yolk 4 nos
Egg white 4 nos
Juice and skin (grated) of half lemon
Caster sugar (2)87 gm
Whipping cream 250 gm
Optional 2 tsp of Nescafe
1. Beat cream cheese and sugar (1) until creamy – about 3 mins at medium speed.
2. Add in egg yolks one at a time and mix well. Then add in lemon juice and grated lemon skin.
3. If using Nescafe, dissolve Nescafe with the whipping cream (just a little warm). Pour this to mixture (2).
4. Whisk egg white and sugar (2) to a soft peak. Add to cheese mixture and mix well.
5. Pour cheese mixture onto the prepared cake pan and steam bake it at 150ºC for 2-2½ hrs. Cheese cake is cooked when top is firm. Leave to cool for 30 mins and keep in fridge for a few hours before serving.
Wow wee the cheesecake looks really yummy! I prefer baked cheesecake to frozen cheesecake anytime. Please do you mind sharing your receipe? :)
ReplyDeleteHi Trish, I will put up the recipe shortly.
ReplyDeleteThankee kindly!
ReplyDeletehi, your cakes look lovely! would you mind sharing this recipe and the banana cake recipe please?
ReplyDeletei've been hunting around for a banana walnut cake recipe and ur cake looks so soft and moist! the recipes i tried are denser :)
many thanks!
pinkconfetti
Hi hugbear, thank you for remembering the receipe. Hmm...I have to see about this one as it calls for steam baking, something I've not done before. Thanks anyways! I love visiting your blog as everything looks so wonderful and delicious! Your family is lucky to have you!
ReplyDeleteHi,
ReplyDeleteThanks for sharing the recipe. Tried it last night, its really yummy!!
If I want a smaller cake, can I use half recipe?
What do you meant by "cheesecake is cooked when top is firm"? How do you test? By pressing?
Thanks.
Hi aa, yes you can half the recipe but use a 7x7 cake ring or if you have a 6x6 you can use that too.
ReplyDeleteThe cheesecake is firm on top means it is not wobbly when you touch it.
hi,
ReplyDeletei would love to try your cheesecake recipe,but i am little confuse with the amount whippping cream used in this recipe,is 250 gm same as 250 ml whipping cream ?
Rgrds,
MD Cindy Chua
Hi Cindy, there is a very slight difference in ml and gm. But it is ok to use either in gm or in ml.
ReplyDeletehey. may i know what is steam baking=]?
ReplyDeleteavid baking fan, steam baking is to bake your cake in a pan of water in the oven. That means, your cake tin is placed onto another tray that is filled with hot or warm water and then baked it.
ReplyDeletethanks alot baking mom!!!
ReplyDeletehihi, can i make cheesecake if i do not have any oven?
ReplyDeletehello...
ReplyDeletethanks. it's delicious. after i have baked the cake, how do i store it? in the fridge in an air tight container?
Hi - i love your blog! I came accross it looking for a cheesecake recipe! Thanks! I have a question... could you put ricotta in the cheesecake?
ReplyDeleteHi Hug Bear
ReplyDeleteI tried your Baked Cheese cake last Tuesday. My nieces and colleagues like it very much. I am wondering how did you cut the cake as mine was sticking all over the knife.
How did you cut your cheese cake so professionally? Mine was sticking all over the knife. My colleagues and nieces like the cake so much. Thanks for sharing your recipes.
ReplyDeleteHi!
ReplyDeletehow did you managed to cut the cake so neatly? i always had problem cutting the cake. and how do you make the top glossy? mind to share?
thanks!
karen
Hi Karen,
ReplyDeleteCutting cheesecake takes a bit more work compared to normal cakes.
Heat up your knife either using hot water or over a fire. Wipe it clean, then cut the cheesecake. After every cut, wipe clean the knife and heat it up again and repeat until the whole cake is cut.
Hi Hugbear,
ReplyDeleteThank you very much for this recipe. I'm a beginner in baking, and i've tried your baked cheese cake recipe, it turns out really good. My frens love it, but my cake is not so nice looking as your, i have trouble taking out the cake from the pan, so it's a bit peeled off on the top. But never mind, i had good comments. I've already taken pics for step by step instruction, but i didnt post it on my blog (coz i'm using ur wording, unless you allow me to post it) *shy* But i just want to say a big THANK YOU! This is only my second time baking and i enjoyed it. Thanks!
Regards,
Grace
grey_c@hotmail.com
Hi Grace, glad the recipe turned out well for you. As long as you have given due credit, I do not mind you using the exact wordings from my blog.
ReplyDeleteI just realised that I missed out Karen's question about how to make the top look glossy. You can dissolve equal part of apricot or neutral gel with water (ie 1:1 ratio) and apply it over the top while the gel is still warm.
ReplyDeleteHi,
ReplyDeleteTried out your recipe over the weekend. Turned out fantastic. My whole family loved it. However, i gave up whisking the egg white to a soft peak, it turned white and kind of thick, so i just made do with it. Also, i was confuse over step no 3. "If using Nescafe, dissolve Nescafe with the whipping cream (just a little warm). Pour this to mixture (2)." by mixture (2), do you mean the egg white and sugar mixture?
Hi
ReplyDeleteI would like to try your baked cheese cake recipe but could you confirm the time of 2 to 2.5 hr for baking time?
It is quite long, isn't it? Thanks
Newcomer
Hi aqualic, if you want to use nescafe, you can add in after you have added the eggyolk to the creamcheese mixture.
ReplyDeleteHi Newcomer, yes the baking time for this is quite long as it is baked at 150C slow heat.
ReplyDeletedear hugbear,
ReplyDeletea silly question. Do i need to whip up the whipping cream before adding to the mixture
xavier, no need to whipped up. You will be baking it in the oven so it doesnt need to be whipped.
ReplyDeleteDear hugbear,
ReplyDeleteabout the glossy top part, where can i get the neutral gel? Does the baking supplier shop sell this?
Hi hugbear,
ReplyDeleteThis recipe is very good.Made this today but scaled to 3/4. I baked at 140-145 degrees for 2 hrs. There was not a single crack,color was very evenly browned through out.Unfortunately water seeped into the springform cake tin so it was "wet".Guess I have to get the larger tin foil.Taste good though.
Thanks for the recipe and wishing you happy baking in 2008.
Hi hugbear,
ReplyDeleteDo you have the recipe of baked cheesecake without base biscuit? I just wanna to baked the soft cheesecake.
Rrgds,
Eve
what will happen's if we use milk also in the receipe and if it's possile then how much quantity.and what type of cheese is better for baked cheesecake like philladelphia or any other
ReplyDeleteHi Eve, I may have one will try to find it for you.
ReplyDeleteHi Rajeev, not advisable to use milk. Use Philadelphia creamcheese, it will be good.
what is whipping cream iszit e same A WHIP CREAM e one used for ice cream?
ReplyDeleteYes, same as the one you would use for making ice cream.
ReplyDeleteHi,
ReplyDeleteI'd like to bake this cake but whipping cream is out of stock for the whole state. Can i substitute it with non-dairy topping cream or heavy cream? Please advise.
Hi Sally,
ReplyDeleteDont use non-diary cream. Use the heavy cream instead.
Hi Hugbear, I am a newbie in baking. But my kids love cheesecake, so I tried out your baked cheesecake recipe. It was flavourful and very lemony. The only problem is that the cake was a little soft on the inside. What do you think is the problem? I have baked it in the oven for 2.5hrs, should I baked it longer? The top of the cake was firm as stated in the recipe. I used a mixer to beat the cream cheese and sugar but manually mixed in the eggs and the rest of the ingredients. Should I use the mixer to beat them as well. Please advise. Thanks.
ReplyDeletehello there..
ReplyDeletei was wondering that i dont want to steam bake the cake..is it possible??..can tell me anythin that i need to know??...pleasee and thanks in advance.
rgrds,
dhaima
Hi Dhaima, if you don't steambake your cheesecake, it will definitely crack very badly.
ReplyDeletehello Hugbear..
ReplyDeletethank u very much for your info..
i'm goin to try it 2nite..will update u with that.
rgrds,
dhaima
Hi,
ReplyDeleteWhen I pour the cream into the springform pan, the cream just flow out little by little from the side of the pan. Is this normal or I have bought the lousy springform pan??
Please advise.
This shouldn't happen. Your biscuit should be pressed tightly and freeze well before pouring in the creamcheese mixture. And also make sure your wrap it with at least 2 layers of foil and tightly to avoid water seepage while baking.
ReplyDeleteHi,
ReplyDelete1)Water seeped into my cheesecake tin.Can you leave the pan of water on a different tray below the cheesecake tin instead?
2)Re whipped cream,if you use powder in sachet,how much(g) do you add.Do you need to add milk (how many ml)as well.
Hi Lim,
ReplyDelete1) You need to make sure you wrapped the tin properly with at least 2 to 3 layers of foil if need be to make sure water doesn't seep in.
2) I have never use powder for whipped cream so I can't advise you on this.
Hi,
ReplyDeleteIt's Lim again.I tried out your recipe again,this time with foil round the spring form tin.
I think it tastes fine but a few things didn't look quite like yours.It's the yummy presentation.
In your photo the cheese layer looks many times the thickness of the digestive layer.Myabe it's a close up shot.Mine looks 2X that of the digestive.The cheese mixture should be about the same depth as before baking,right?Mine looks about the same as when i poured the mixture in.
The baking time,2.5 hours seems long.Mine was all brown after 2 hours.Your photo shows a very nice pastel colour on the outside and brown inside.How do you get that,mine was brown all over on both ocassions.I didnt want to open the open too early as it may disturb the baking condition.
Also is it ok if the water in the pan is only room temp.when you start to steam bake.I didnt use warm/hot water in case it gets too hot in the oven.
Also how long do you mix the mixture when you finally pour (2) into (1).I used an electric mixer speed 1 for a few mins.
Love to hear from you on all the above.I realised baking is an art.Following the recipe instructions alone is not enough.
Thanks for the prompt reply,it really helps when you are dying to get it right next time round!!!
Btw,your butter cake recipe is great.Recipe instructions spot on.Just one minor question,sometimes the top is slightly crack,but it tastes great all the time.Not as tricky as the cheesecake recipe!
Cheers,
Lim
if you don't mind please tell me 1mg is equivalent to how many gram?
ReplyDeleteHi Lim,
ReplyDeleteIt is ok to use room temp water or warm water.
Make sure you have at least scrap down the bowl at least 2 to 3 times during the beating of the cream cheese. When you see the cream cheese is really smooth, you can add in step 2.
After you have poured (2) into (1) you need to just make sure the mixture is well incorporated. No need to following timing specifically.
I find that it is ok for butter cake to crack on the top due to the long baking time.
Anonymous, I am not sure what is the equivalent of 1mg to gram. Sorry.
ReplyDeleteHi Hugbear, I have tried to make a cheesecake by following your recepi.. i wrap the cake with 2layer of aluminimum foil as u mentioned.. but, my cake doesnt shown Brownish on the surface after 2.5 hr steam bake.. sad... Due to time is too late edi (i wait until 3am), i put the cake into fridge for storage at 1st.. today i'm thinking to take it out and steam bake again without foil, will it spoilt my cake if i do 2nd steam bake???? thanks...
ReplyDeleteHi Hugbear,
ReplyDeleteI love your cheesecake very much... However, I'm using conventional microwave oven to bake. Can i bake in glass casserole? Or rather, can i use tin to bake in this oven? Please advise.
Jullie
Hi Jullie, of course you can use baking tin in your oven. In fact I am using a conventional cum microwave oven too. I have been using it for 14 years already. Hubby bought it in Perth when we were staying there 14 years ago.
ReplyDeleteBut of course remember to switch to convention or baking mode when using metal tin to bake.
Yoo Woo!!!! Is it??? FINALLY found someone that is using conventional mircrowave oven who BAKES such a beautiful cakes!!
ReplyDeleteOk... How do i ensure that i'm switching to the rite mode?
Jullie, I am sure your oven will be buttons to indicate what kind of mode you can use right? Like microwave, convention or bake or two-level convention, etc etc.
ReplyDeleteOk... I'll try again this weekend... Wanna try the cotton spongecake that you've posted... :)
ReplyDeleteI'm using microwave convection too!
ReplyDeleteHi Hugbear
ReplyDeleteWould like to try out the cake, but a stupid qsn for u, can i use a square baking tin instead of the springform pan?
Janice
Hi Janice, of course you can but you must be able to unmould the cheesecake after it has cool down. You can leave the cool down cheesecake in the freezer to harden then unmould it. Should be easier for you to remove it this way.
ReplyDeleteHi Hugbear
ReplyDeleteHow much water do we have to fill the tray and do we have to top up when they get low?
Thanks
Hui
Hi, just wanted to ask, you mentioned:
ReplyDelete3. If using Nescafe, dissolve Nescafe with the whipping cream (just a little warm). Pour this to mixture (2).
What do you mean by "just a little warm"? Please advise.
Thanks!
Hi Kuo En, a little warm so that the nescafe can be dissolved. If the cream is cold, it will be difficult for the nescafe to dissolve in the cream.
ReplyDeletehello baking mom..
ReplyDeletetried out the recipe for many times and finally posted on my blog. do have a look at the turnout if you have time!
Rgrds,
Dhaima
Dear Hug Bear,
ReplyDeleteI've tried out ur recipe, but it sees like not as nice a yours. can you give me some advice?
My cheese cake seems to look watery instead of a normal cheese cake...it doesn't stick to the cakes...it seemed as if it is coming off....
do i need to whisk the whipped cream? before adding it into mixture? how bt the digestive biscuit? is it a must for the base?
Lydia
Hi Lydia, sound like your mixture may be over stirred. The whipped need not be whipped since the cake will be baked. Actually you can do with or without the biscuit base. But w/o base it will be all cheese only, quite jialek right.
ReplyDeleteHi Hugbear
ReplyDeleteWould like to try out this cheesecake but got a query. For step 2 - Add in egg yolks one at a time and mix well, do i beat the egg yolks in or just stir and mix them in will do? Appreciate your kind advice. Thanks
hi hugbear,
ReplyDeletei love your cheesecake recipe. what type of cream cheese are you using? is it philadelphia cream cheese? unfortunately, i've a hard time finding it at my area. is it okay to use kraft cheddar cheese instead? can cheddar cheese can make as wonderful as philadelphia cream cheese? please help me. thanks.
When adding in the egg yolks, I use the machine to mix it with the cream cheese.
ReplyDeleteHi Pauline, you cannot use cheddar cheese, you need to use cream cheese. Are you able to use other brands of cream cheese. Where are you? Do you have shops that sell baking stuff? You should be able to find them there.
Hi Hugbear,
ReplyDeleteI would like to try out this cheese cake. Can you advise how much water is needed to steam the cake? I'm using a square pan for the cake and it will place in a tray filled with water.
is this sufficient? Can I add water in the mid of baking?
Thanks and look forward for your reply.
Cheese cake lover :)
The water should be about half way of your mould. Remember to wrap the mould well with aluminium foil to prevent water from seeping in.
ReplyDeleteDear Hugbear
ReplyDeleteMy cheese cake not firm at all and turn out very watery even after baking for 4 hours. I wonder is it because I use phoon huat cream cheese or the whipping cream i used already abit solid?
Jocelyn
Leelee,
ReplyDeletei tried a cheesecake recipe from another website last week, and it turned out a disaster.
had to come back here to get your recipe, as you had never failed me.
this cheesecake recipe is a keeper! my cake turned out so beautifully, and everyone said it was delicious.
thank you so much for posting such a good recipe:))
P.T.
Hi Hugbear
ReplyDeletetried your recipe ytd and it turned out yummy! thank u lotsa and will definitely follow u closely
cheers, bakerwannabe
Hi Hugbear,
ReplyDeleteI use a microwave cum convection oven by LG.
It is my observation that whenever I bake a cake in it, the edges get too brown and too hard (as cookies- totally dry). I cannot take the cake out soon to avoid the browning as the middle part is raw by then and takes more time to get cooked.
Since then I'm scared to bake and haven't tried much in convection as it generally flops.
I'm an ardent fan of cheesecakes and your recipes have excellent reviews. I'm intending to muster up courage and try to bake it.
I don't want this one to go wrong like others.
So can you give me some tips to avoid the over browning and hardening of the edges?
Hi Winnie, for my case, my microwave cum convention oven the centre is always hotter than the side. You can find this garget that can be wrapped around the side of your cake pan and put into the oven to prevent overbaking or too fast browning of the cake. Try goggle for this on some popular baking ware website to see if you want to get it.
ReplyDelete