The cheese cake recipe you deserve for reading till here

And yes, I am very fond of this recipe as well!

This recipe would ideally be executed in strict chronological order, like a lab protocol. You can save time waiting/thinking about the sequence of the steps.

A picture of the cheesecake

The amounts are in the metric system. The amounts are converted and calculated so that you could measure everything without a kitchen balance.

For an 8-inch cake

Tools

• Bowls
• Measuring jug
• Calibrated spoons
• Electronic hand mixer
• Spatula
• An 8-inch baking tray
• A larger tray for water
• A strainer
• An oven
• A microwave

Holding up a chunk of the cake

Ingredients

• 225g cream cheese (basically an entire pack you buy in the supermarket)
• 60g butter (cut according to the label on the packaging)
• 110 mL milk
• 110 mL flour (around 60g!)
• 65 mL sugar
• 4 eggs
• some hot water
• a few drops of vinegar
• a small cube of extra butter

Steps

Step 1

• Measure all the ingredients now.
• Put the cream cheese into a microwave safe container. SOFTEN the cheese on the soften mode (should take around 2 mins).
• Meanwhile, SEPARATE all the eggs.
• CHILL the egg white in the fridge.

Step 2

• Take the cheese out of and put the butter into the microwave. Choose the melt mode and melt the butter (should take around 40 s).
• ADD the egg yolks into the softened cheese and stir manually vigorously until the mixture is even.
• POUR in milk. Stir until even.

Step 3

• ADD melted butter to the mixture. Whisk manually until even.
• STRAIN in the flour, whisk manually in a zig-zag fashion continuously at the same time.

Step 4

• Take the chilled egg white out.
• DROP in a few drops of vinegar.
• WHISK with a hand mixer the egg white on high mode.
• ADD 1/3 of the measured sugar when the egg white start to foam.
• ADD another 1/3 when the foam becomes very fine.
• ADD the rest when the entirety turns white.
• LOWER the speed of whisking to medium. Stop when the egg white shows a cream-like texture.

Step 5

• Preheat the oven to 295 °F or 150 °C now.
• FOLD in the egg white into the batter gently, 1/3 at a time. DO NOT use the whisk: manually fold using a spatula.
• BUTTER the inner side of the cake tray (just rub a small piece of butter on it by your fingers!)

Step 6

• POUR the batter into the cake tray.
• POUR hot water into the larger tray, until the depth of the water is around 1/2 of the height of the cake tray.
• IMMERSE the cake tray into the larger tray.

Step 7

• Put the trays into the oven; bake for 60-75 minutes.
• Meanwhile, clean up your dishes ;))
• Leave the cake in the tray for 5 minutes after taking it out. Then turn the tray over to dump out the cake!
• The cake tastes way better after chilled.

Enjoy!

XH