Cake Recipes
Cream Cheese Cake Recipe
This light and fluffy cream cheese cake combines cream cheese, eggs, milk, and butter to create a delicate texture with a rich dairy flavor. Baked using a water bath and chilled overnight, it delivers a smooth and creamy cheesecake experience.
- Total
- Several hours
Quick Recipe Summary
- Cuisine
- Chinese
- Category
- Cake Recipes
- Method
- Baking
- Total Time
- Several hours
- Difficulty
- Moderate
- Main Ingredient
- arge Eggs
Introduction
This light and fluffy cream cheese cake combines cream cheese, eggs, milk, and butter to create a delicate texture with a rich dairy flavor. Baked using a water bath and chilled overnight, it delivers a smooth and creamy cheesecake experience.
This Cream Cheese Cake Recipe recipe is written for Chinese home cooking, with attention to timing, texture, and the small cues that make the method easier to follow. Read through the ingredient notes and cooking tips before you start so the steps feel familiar once the pan, steamer, or pot is hot.
Why You'll Love This Recipe
- Written with clear home-cooking steps so the process is easier to follow from start to finish.
- Breaks the method into manageable steps instead of assuming you already know the technique.
- Includes clear preparation cues that help with texture and consistency.
- Uses eggs in an approachable way with simple, easy-to-follow cooking steps.
- Gives the dish a clear dairy delight flavor profile without making the method feel complicated.
Ingredients
- 3 large Eggs
- 125 grams Cream Cheese
- 25 grams Cake Flour
- 50 grams Milk
- 30 grams Butter
- 50 grams Sugar
- 3 drops Lemon Juice
- As needed Powdered Sugar
Ingredient Notes
These notes explain the role of the main ingredients so the recipe is easier to adjust without losing its Chinese home-cooking character.
arge Eggs
This ingredient helps define the flavor, texture, or structure of the dish.
Cream Cheese
This ingredient helps define the flavor, texture, or structure of the dish.
Cake Flour
This ingredient helps define the flavor, texture, or structure of the dish.
Milk
This ingredient helps define the flavor, texture, or structure of the dish.
Butter
This ingredient helps define the flavor, texture, or structure of the dish.
Sugar
A small amount of sugar rounds out saltiness and helps create a more balanced finish.
Step-by-Step Instructions
Step 1
Prepare all ingredients. Soften the cream cheese and butter at room temperature.
Step 2
Separate the egg whites and egg yolks into clean bowls.
Step 3
Heat the cream cheese and milk over a water bath until smooth, then add the butter and stir until fully melted.
Step 4
Add the egg yolks to the cream cheese mixture and mix until smooth.
Step 5
Sift in the cake flour and mix until a smooth batter forms.
Step 6
Beat the egg whites with lemon juice. Gradually add sugar and whip until stiff peaks form. Fold one-third of the meringue into the batter.
Step 7
Fold the remaining meringue into the batter until evenly combined.
Step 8
Grease the cake mold and wrap the bottom with aluminum foil to prevent water from entering.
Step 9
Pour the batter into the mold. Bake in a water bath at 170°C (340°F) for 30 minutes, then reduce the temperature to 150°C (300°F) and bake for another 20 minutes.
Step 10
Cool the cake in the oven with the door slightly open. Once completely cooled, refrigerate overnight and dust with powdered sugar before serving.
Step 11
Finished product.
Step 12
Finished product.
Cooking Tips
- Whip the egg whites until stiff peaks form but avoid overbeating. Use a water bath to achieve a moist and delicate texture. Chilling the cake overnight improves both flavor and texture.
Serving Suggestions
- Serve it with steamed rice when you want a simple Chinese home-cooked meal.
- Pair it with one vegetable dish and one soup or tofu dish for a balanced Chinese meal.
- Use the recipe card below when you want a quick cooking reference after reading the full notes.
Recipe Card
This light and fluffy cream cheese cake combines cream cheese, eggs, milk, and butter to create a delicate texture with a rich dairy flavor. Baked using a water bath and chilled overnight, it delivers a smooth and creamy cheesecake experience.
Ingredients
- 3 large Eggs
- 125 grams Cream Cheese
- 25 grams Cake Flour
- 50 grams Milk
- 30 grams Butter
- 50 grams Sugar
- 3 drops Lemon Juice
- As needed Powdered Sugar
Method
- Prepare all ingredients. Soften the cream cheese and butter at room temperature.
- Separate the egg whites and egg yolks into clean bowls.
- Heat the cream cheese and milk over a water bath until smooth, then add the butter and stir until fully melted.
- Add the egg yolks to the cream cheese mixture and mix until smooth.
- Sift in the cake flour and mix until a smooth batter forms.
- Beat the egg whites with lemon juice. Gradually add sugar and whip until stiff peaks form. Fold one-third of the meringue into the batter.
- Fold the remaining meringue into the batter until evenly combined.
- Grease the cake mold and wrap the bottom with aluminum foil to prevent water from entering.
- Pour the batter into the mold. Bake in a water bath at 170°C (340°F) for 30 minutes, then reduce the temperature to 150°C (300°F) and bake for another 20 minutes.
- Cool the cake in the oven with the door slightly open. Once completely cooled, refrigerate overnight and dust with powdered sugar before serving.
- Finished product.
- Finished product.
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