Boufé Reveals: Baked Cheesecake Recipe




Baked cheesecake is one of the most classic and comforting cake for many occasions such as birthday, high tea, dessert after a meal, meetings etc. The preparation is achievable with just a few simple types of equipment.


Equipment:

1) 8-inch cake tin

2) Standing Mixer

3) Spatula

4) Baking Tray (Water Bath)

5) Aluminum Foil (if your cake tin is hollow)

6) Oven


You can get most of the bakeware and ingredients from Phoon Huat. Their stores are located all over Singapore but in case you need it, here’s the link to find them: http://www.phoonhuat.com.

As for kitchen equipment, we recommend buying from our go-to wholesaler, Sia Huat: http://www.siahuat.com/


The biggest characteristic that sets the Boufé Classic Cheese Cake apart from the rest out there is the nice and even golden brown surface that is seemingly hard to achieve but will not be too difficult if you follow this recipe closely. You should also look out for the creamy and smooth texture as well as a little crunch from the digestive biscuit base.

Note: It may take sometime to achieve a cheese cake with no cracks at all because every oven is different, so experiment with yours to find the best results!


Boufé's Classic Cheesecake Recipe

First, spread softened butter around the 8-inch cake tin to prevent the cake from sticking to the tin after baking).

Next, pre-heat the oven at 190 degree celsius.


Cheesecake Base

200g - Crushed Digestive Biscuit

80g - Melted Butter


Method:

Crush the digestive biscuit

Pour in the melted butter

Pour digestive biscuit mix into the 8-inch tin

Use a spatula or spoon to even it


Cheesecake Mix

536g - Cream Cheese (room temp)

150g - Sugar

50g - Yogurt

80ml - Whipping Cream

15g - Vanilla Essence

180g - Whole Egg

25g - Lemon Juice


Method:

Using a K-Beater to mix the cream cheese and sugar at low speed.

Once well integrated, gradually add in the eggs. (DO NOT pour all at once or the mix will curdle) If you’re using a standing mixer, we recommend to scrape the bottom of the mixing bowl to prevent unmixed cream cheese.

Slowly add in the following: vanilla essence, yogurt, lemon juice and heavy whipping cream.

Pour the cream cheese mix in to the 8inch cake tin.

Place the cake tin on a tray/insert with water(steam bake) and bake.


Bake timing and temperature.

(please note that every oven is different, we are sharing the timing and temperature based on our oven to obtain no cracks and a golden brown surface).

190°C for 30mins (closed oven door baking)

160°C for 10mins (slightly open the oven door and continue baking)

170°C for 10mins (slightly open the oven door and continue baking)

180°C for 10mins (slightly open the oven door and continue baking)

Bring out the cheesecake from the oven and discard the remaining water and leave it to cool. Once cooled, cover with a cling wrap and chill it for minimum 12 hrs before serving.




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