Baked Cream Cheese Cake Recipe
Baked Cream Cheese Cake Recipe is a light, fluffy, and creamy dessert with a velvety texture and delicate sweetness. This easy-to-make Japanese-inspired cheesecake melts in your mouth, making it the perfect treat for any occasion. Try this simple and delicious baked cream cheese cake recipe today!
Baked Cream Cheese Cake Recipe, a delightful fusion of cheesecake and soufflé. This cake boasts a velvety smooth texture, a delicate sweetness, and a lightly golden top, making it a perfect treat for any occasion. Unlike traditional dense cheesecakes, this version is airy and soft, thanks to the incorporation of whipped egg whites, which create a beautifully fluffy structure. The combination of cream cheese, vanilla, and butter gives it a luscious melt-in-your-mouth quality, while the rice flour adds a subtle lightness. Enjoy it warm for a comforting dessert or chilled for a refreshing, creamy bite. Whether served plain or with a dusting of powdered sugar and fresh fruit, this Baked Cream Cheese Cake is sure to impress!
Ingredients
Nutritional Information
- Calories: 230
- Protein: 5g
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Sugar: 12g
- Fiber: 0g
- Cholesterol: 90mg
- Sodium: 110mg
Directions
1. Step
In a bowl, combine the cream cheese, egg yolks, 18g sugar, rice flour, milk, and vanilla extract. Heat the mixture gently in a pan until smooth. Add the butter, stir well, then transfer to a bowl and let it cool slightly.
2. Step
In a separate bowl, whisk the egg whites with 50g sugar until soft peaks form. Gently fold the egg white mixture into the cream cheese mixture until well combined.
3. Step
Pour the batter into a 15 cm cake pan. Bake at 150°C (302°F) for 40 minutes or until the cake is set and lightly golden.
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