Butter Cheesecake

by - October 28, 2019

Butter Cheesecake

Butter Cheesecake


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 Butter Cheesecake is soft and moist that you will going to like it.

This recipe is adapted from here.



It is advisable to read the following notes before baking.  

GENERAL NOTES

Butter

When the recipe requires room temperature butter it refers to a soft and pliable butter that is melted. The butter should not look shinny or greasy. It should still be cool to touch and not warm.  During the creaming stage of butter and sugar, the mixing will create air pockets in the butter and this will result in a soft and fluffy cake.

If the butter is too warm it will not create the desired air pockets and this will result in a dense cake.  Conversely if the butter is too cold, the butter won't expand easily and is also unable to create the desired air pocket s for a fluffy texture. Ideally, the butter needs to be soft and pliable but still cool to the touch.

Creaming Butter and Sugar

The beating (butter, sugar and egg) process has to be done slowly at a low medium speed and not more than a medium speed.  The slow speed needs to be maintained when the flour is added. The flour needs to be mixed at a low speed as a high speed would develop additional gluten that will cause the cake to rise in the oven, but sink as soon as you remove it from oven. The sinking causes the cake to be dense. In short, over creaming will make your cake dense too.  Sources from here.

Oven temperature and Baking Time

Do note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven. 

It would be good to use an oven thermometer when baking. This will help you understand and know the actual temperature you are baking at. The actual temperature in the oven may not be the same as the oven’s setting.  Leave the thermometer on the same rack where you place your baking.

I usually bake cakes with top and bottom heats setting.  I don’t encourage baking cakes with fan-forced mode as this setting uses a fan to circulate the hot air for quick baking or cooking at high temperature and may result in cracks on the cake.  However, if fan mode is used, it is recommended to reduce the temperature setting by about 20C if using a fan-forced mode.

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.

Recipe - Butter Cheesecake


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, my Kenwood mixer took around 10 minutes. Then add in cream cheese and mix until well combined.  Please do not over mixed. 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

25 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
  2. The brownie is looking promising in the oven. But do you know why this recipe requires no baking soda? Or baking powder? Thank you!!!!Leaking Sink Toronto

    ReplyDelete
    Replies
    1. Hi there,

      Thank you for asking. Baking powder is leavening agents that cause batters to rise when baked.

      Cheers :)

      Delete
  3. Hi there. Is it okay to add in yoghurt in butter cheesecake? Yoghurt will make the cake soft and moist.

    ReplyDelete
    Replies
    1. Hi there,
      Thank you for asking. I am not sure if this works for this recipe.
      Cheers :)

      Delete
    2. Thank you for your prompt response. I can't wait to try out this recipe. :)

      Delete
    3. You are most welcome...Happy baking :)

      Delete
  4. This comment has been removed by a blog administrator.

    ReplyDelete
  5. Hi...love to see your recipes but my oven is in farenheit....can you tell me 160 celcius for yr butter cheesecake in farenheit pls...ty

    ReplyDelete
    Replies
    1. Hi, Thank you for asking. It is about 345F. You may want to use online conversion in future.
      https://www.flightpedia.org/convert/160-celsius-to-fahrenheit.html

      Cheers and happy baking :)

      Delete
  6. Can I steam instead of bake?

    ReplyDelete
    Replies
    1. Hi, thank you for asking. Sorry, I am not sure as I have not tried.
      Cheers :)

      Delete
  7. Hello! Can i use 8" square pan instead? Do i need to adjust the ingredients?

    ReplyDelete
    Replies
    1. Hi, Yes you can. But, your cake will be slightly shorter than in the above picture. But, I have seen people using 5 eggs recipe with 250g butter to bake in 8" square pan.

      Cheers :)

      Delete
  8. cake we make no bake cheesecake with this recipe

    ReplyDelete
    Replies
    1. Hi, sorry I don't think so. This is not a no bake cheesecake recipe.

      Delete
  9. can we make no bake cheesecake with this recipe

    ReplyDelete
  10. Hi, No, I don't think so. Sorry this is not no bake cheesecake recipe.

    ReplyDelete
  11. Hi 5 large eggs that you used, what will be the measurement if convert to grams because i always using grade B eggs. Thanks.

    ReplyDelete
    Replies
    1. Hi, thank you for asking. The large egg I used usually 60g and above with the shell. I don't have the exact amount. It should be around 55g each egg.

      Cheers :)

      Delete
    2. Thanks for replying 😊

      Delete
  12. Do you have or made a vegetarian version of ths butter cheese cake pls... Its so hard to find a good and tried vegetarian version of it. Thanks

    ReplyDelete
    Replies
    1. Hi, thank you for visiting my site. Is my above recipe consider vegetarian as there is no meat except dairy products? Sorry, I don't have eggless and without dairy products.

      Cheers :)

      Delete

-->