Butter Cheesecake

by - October 28, 2019




I have been wanting to bake this Butter Cheesecake for long time.  I had some leftover cream cheese from the New York Cheesecake I last baked and I thought I would give it a try. I am very happy with the delicious result. This recipe is adapted from here.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Butter Cheesecake Recipe


Yield: 8 inch round cake

INGREDIENTS:

250g butter (room temperature)
150g cream cheese (room temperature)
120g caster sugar (I used brown sugar), original recipe used 200g
5 eggs (large)
1/4 tsp vanilla extract

250g plain flour
1 1/2 tsp baking powder
1/4 tsp salt

Utensil: 8 inch pan pan


METHOD:
  1. Allow butter and cream cheese to come to room temperature before use.  Approximately 30 to 45 minutes for buter.  Cream cheese may take more than 1 hour.
  2. Preheat oven to 160C.  Line the bottom of a baking pan with non-stick baking paper.
  3. Sift flour and baking powder.  Add in salt and keep aside.
  4. Cream butter and sugar with electric mixer till light and fluffy at medium speed for 10 minutes,  then add in cream cheese and mix until well combined. Scrap down the sides of the bowl occasionally.
  5. Add egg one at a time and beat until well combined. Gradually add in the flour mixture bit by bit at low speed.  Lastly, mix with spatula until well combined.
  6. Pour the batter into the prepared cake pan and smooth the top.
  7. Bake at the preheated oven at 160C for 50 minutes or until an inserted skewer comes out clean.
  8. Remove cake from oven and let it cool for 10 minutes before removing from the cake pan.  Let cake cool completely on wire rack.

You May Also Like

2 comments

  1. May I know what cream cheese are you using?

    Thank you ☺️

    ReplyDelete
    Replies
    1. Hi there, Thank you for asking. I used Tatura cream cheese.

      Cheers :)

      Delete