Cheesecake
Classic half-steamed and baked cheesecake with a cream cheese filling on a soda cracker crust—rich and silky in texture.
Ingredients
cream cheese (softened at room temperature)
350 g
butter
30 g
fine sugar (for cheesecake batter)
30 g
egg yolks
2
yogurt
100 g
egg whites
2
fine sugar (for whipping egg whites)
30 g
soda crackers (crushed)
15 slices
melted butter (for crust)
80 g
Instructions
1
Soften cream cheese
Cream cheese needs to be left at room temperature to soften.
2
Make the crust
Place soda crackers in a clean plastic bag, crush them with a rolling pin, pour in 80g of melted butter, mix well, then press firmly into a mold.
3
Whip cream cheese until soft
Add cream cheese, butter, and 30g of sugar to a bowl, whip with an electric mixer until soft. Since cream cheese is quite hard, you can cut it into small pieces before whipping to make the process easier.
4
Add egg yolks and yogurt
Add egg yolks to the whipped cream cheese, mix well, then gradually add yogurt, and beat until a smooth batter forms.
5
Add egg whites
Add 30g of sugar to egg whites and whip until soft peaks form, then add to the cheesecake batter in two batches, mixing well each time.
6
Bake
Pour the prepared cheesecake batter into a mold. If using a springform pan, wrap the outside of the pan with aluminum foil. Add a cup of hot water to a baking tray, place the mold with batter into the water, and bake using a water bath method at 160℃ for 60 to 70 minutes. The cake is done when it feels springy to the touch and has no soft spots. Remove from the baking tray after taking out of the oven.
