CAKES - Other Cakes

Butter Cheesecake

October 28, 2019 | Recipe by Bake with Paws
Butter Cheesecake

Butter Cheesecake

Scroll to the bottom of the page for "PRINT RECIPE" ⬇

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
Using room temperature butter will prevent the cake from being dense.  When the recipe requires room temperature butter it refers to a soft and pliable butter. 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 process (butter, sugar and egg) has to be done slowly at a low medium speed and never more than a medium speed to prevent a dense cake.  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.  Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

How To Make Butter Cheesecake


Yield: 1 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 round 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.

Labels: ,
‹ Next Recipe
Next Recipe
Previous Recipe ›
Previous Recipe

Comments

  1. UnknownNovember 9, 2019 at 1:12 AM

    May I know what cream cheese are you using?

    Thank you ☺️

    ReplyDelete
    Replies
    1. Bake With PawsNovember 10, 2019 at 7:27 AM

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

      Cheers :)

      Delete
  2. Johnson HackDecember 3, 2019 at 9:31 AM

    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. Bake With PawsDecember 6, 2019 at 6:11 AM

      Hi there,

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

      Cheers :)

      Delete
  3. ReetApril 11, 2020 at 8:15 PM

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

    ReplyDelete
    Replies
    1. Bake With PawsApril 12, 2020 at 12:03 PM

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

      Delete
    2. ReetApril 12, 2020 at 6:00 PM

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

      Delete
    3. Bake With PawsApril 16, 2020 at 12:47 PM

      You are most welcome...Happy baking :)

      Delete
  4. ReetApril 11, 2020 at 8:16 PM

    This comment has been removed by a blog administrator.

    ReplyDelete
  5. premMay 18, 2020 at 5:52 PM

    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. Bake With PawsMay 19, 2020 at 1:53 AM

      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. AnonymousMay 29, 2020 at 9:19 AM

    Can I steam instead of bake?

    ReplyDelete
    Replies
    1. Bake With PawsMay 29, 2020 at 9:37 AM

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

      Delete
  7. Soo YinJune 1, 2020 at 11:58 PM

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

    ReplyDelete
    Replies
    1. Bake With PawsJune 2, 2020 at 6:49 AM

      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. ayshaJuly 12, 2020 at 3:06 AM

    cake we make no bake cheesecake with this recipe

    ReplyDelete
    Replies
    1. Bake With PawsJuly 12, 2020 at 7:46 AM

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

      Delete
  9. AnonymousJuly 12, 2020 at 3:07 AM

    can we make no bake cheesecake with this recipe

    ReplyDelete
  10. Bake With PawsJuly 12, 2020 at 7:47 AM

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

    ReplyDelete
  11. UnknownJuly 27, 2020 at 10:10 PM

    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. Bake With PawsJuly 28, 2020 at 6:59 AM

      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. UnknownJuly 28, 2020 at 7:45 AM

      Thanks for replying 😊

      Delete
    3. Bake With PawsJuly 29, 2020 at 4:25 AM

      My pleasure :)

      Delete
  12. AnonymousAugust 1, 2020 at 11:45 PM

    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. Bake With PawsAugust 2, 2020 at 5:55 AM

      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
  13. Aaron & ElaineAugust 28, 2020 at 12:01 AM

    Hi, salted or unsalted butter?

    ReplyDelete
  14. yogababyOctober 21, 2020 at 12:14 AM

    Love the cake. I added orange rind and 1tbsp orange juice

    ReplyDelete
  15. UnknownFebruary 9, 2021 at 9:08 PM

    Hi dear
    Which flour did you use for the above recipe?

    ReplyDelete
    Replies
    1. Bake With PawsFebruary 10, 2021 at 3:13 AM

      Hi, Thanks for reading this recipe. I used plain flour or all purpose flour. If you are not sure about your flour you have then is better to use cake flour.

      Cheers and happy baking :)

      Delete
  16. herbyMarch 1, 2021 at 7:27 AM

    Hi, do you refrigerate this cake before serving, just like other cheesecake recipe?

    ReplyDelete
    Replies
    1. Bake With PawsMarch 2, 2021 at 1:25 AM

      Hi, thanks for reading this recipe. This cake tastes like butter cake. You are not require to chill the cake.

      Cheers :)

      Delete
  17. JayshreeJune 24, 2021 at 2:36 AM

    What kind of toppings suitable for this cake?

    ReplyDelete
    Replies
    1. Bake With PawsJune 24, 2021 at 7:08 AM

      Hi, thanks for reading this post and your question. I don't normally like topping unless for birthday cake. You can try cream cheese topping any topping that you like.

      Cheers :)

      Delete

Post a Comment