Explore the Top 10 Delicious Cheese Cake Recipes with the Easiest Formulas

Ingredients:

• 80g unsalted butter
• 50g sugar (for the crust)
• 2 eggs (for the crust)
• 220g all-purpose flour
• 1/2 tablespoon unsweetened milk
• 1 teaspoon cooking oil
• 200g cream cheese
• 120g Mascarpone cheese
• 120ml whipping cream
• 60g sugar (for the filling)
• 10ml lemon juice
• 1 teaspoon vanilla extract
• 1 egg (separate yolk and egg white - for the filling)

Tools: Egg beater, oven, tart mold, large bowl, flour sieve...

Instructions:

Knead the dough:

• Beat butter with sugar until smooth. Then sift the flour into the mixture and mix well.
• Once the dough is well combined with butter, add 2 eggs and knead until you get a smooth dough. Finally, add 1/2 tablespoon of unsweetened milk and 1 teaspoon of cooking oil, and knead evenly.
• Wrap the dough and place it in the refrigerator for 30 minutes.

Cook the cream cheese mixture:

• Beat sugar with cream cheese and Mascarpone cheese. Then add whipping cream, 1 egg yolk, lemon juice, and vanilla extract, and mix well.
• Put the mixture on low heat until it thickens. Let the cream cheese mixture cool and then refrigerate.

Shape and bake the crust:

• Take the dough from the refrigerator, divide it into small balls, roll it out, and place it in the tart mold. Use a sharp needle or toothpick to poke the bottom of the crust to prevent it from puffing up while baking.
• Bake the crust at 180°C for 15 minutes. Then take it out, lightly beat 1 egg white, spread it on the crust, and bake for an additional 5-10 minutes. Note: preheat the oven for 15 minutes before baking.

Bake for the second time:

• Evenly distribute the cream cheese filling on the crust, then beat one egg yolk and brush it on the surface of the tart.
• Continue baking the tart at 200 - 230°C for 5 - 7 minutes, until the top is lightly golden.

Finished Product: These golden Hokkaido cheesecake tarts with a crispy and tender crust, combined with the rich and slightly tangy taste of the cream cheese filling, will surely win the hearts of even the most discerning food enthusiasts.

Ingredients:

• 75g all-purpose flour
• 25g cornstarch
• 5 eggs
• 1/2 lemon, 2 vanilla pods
• 4 steamed salted egg yolks
• 4 slices of cheese
• Pork floss, egg oil sauce
• Seasonings: Cooking oil, sugar, salt

Instructions:

Step 1: Prepare the egg mixture:

• Separate egg whites and yolks. Beat egg whites until stiff, then add 100g sugar and a little lemon juice. Beat until the mixture forms peaks, then add 5 egg yolks, 4 tablespoons of cooking oil, and 2 vanilla pods.

Step 2: Mix the flour:

• Sift 75g all-purpose flour and 25g cornstarch into the egg mixture. Gently fold from bottom to top until smooth.
  

Step 3: Bake the cake:

• Grease the cake pan with oil and pour in the batter. Tap the pan to remove large air bubbles. Press the cook button twice, 20 minutes each time. After 40 minutes, you'll have a fragrant sponge cake.
• Note: To check if the cake is done, insert a toothpick into the center. If it comes out clean, the cake is ready.

Step 4: Cake decoration:

• Brush egg oil sauce on the cake, then sprinkle pork floss and decorate with cheese and steamed salted egg yolks as desired. Your Salted Egg Floss Cheese Sponge Cake is now complete.

Finished Product:

• Delicious Salted Egg Floss Cheese Sponge Cake.
• This cake is loved for its soft and fluffy texture, fragrant aroma from the combination of cheese and salted egg yolks, and the savory touch of pork floss.

Ingredients:

• Crunchy agar powder 25 gr
• 4 pieces of cheese
• 30 gr coffee powder
• 10 gr butterfly pea flowers
• 5 pandan leaves
• 20 gr pandan leaves
• 30 gr coconut milk
• 1 tube vanilla extract (approximately 2.5gr)
• A pinch of salt
• 400 gr sugar

Instructions:

Prepare agar mixture:

• Take a large pot, add 1.5 liters of water with 25gr crunchy agar powder. Stir well to dissolve the powder and soak for 30 minutes.
• After 30 minutes, place the pot on the stove and continue stirring until the mixture boils. When the agar water is boiling, add 400gr sugar, a pinch of salt, and stir well for another 20 minutes.
• Finally, add about 1 tube of vanilla extract, stir well, and turn off the heat.
• Note: While cooking the agar, remember to skim off the foam on the surface to make the agar water clearer!

Create colors:

• When you buy butterfly pea flowers, wash them thoroughly with water and boil them for 15 minutes with about 100ml of water. Then remove the pot, strain the water to get the essence of butterfly pea flowers.
• For pandan leaves, wash them thoroughly and cut into pieces. Then, put the pandan leaves into a mortar or blender with 100ml of water. After that, strain the pandan leaves through a sieve and filter the essence.
• Boil butterfly pea flowers with 100ml of water. When the water boils, turn off the heat and strain the essence.
• For coffee, you will brew it with 30gr coffee powder to get the coffee essence to pour into agar mixture.
• After completing all the steps to get the essence of natural colors, proceed to create the colors.
• You need to mix colors in a 2:1 ratio, including 2 parts agar mixture and 1 part essence. Perform the mixing step by step until all 5 colors are used up.

Pour the first layer of agar:

• Prepare 4 mooncake molds. Then pour each layer of agar in the desired order until half full of the mold.
• After each pour, wait 1 - 2 minutes for the agar to set before pouring the next layer so that the colors do not mix together.

Pour the second layer of agar

• After half of the agar mold has set, use a toothpick to poke the surface of the cake so that the next layer of agar will not separate.
• Add 4 pieces of cheese into 4 molds and continue pouring the remaining layers of agar until the mold is full.
• Note: If the agar mixture cools while pouring, you can put it on the stove to boil for about 5 minutes and then pour as usual.

Finished product:

• Cheese custard mooncake with a colorful outer layer, attractive, and the inside layer is a rich, aromatic cheese filling.
• The slightly sweet taste with a hint of coffee bitterness, the creamy flavor of coconut milk, and the intense aroma of various essences will make anyone irresistibly drawn to this dessert during the Mid-Autumn Festival.

Ingredients:

Part A:

• 300 g (2-1/4 cups) all-purpose flour or type 11 flour
• 15 g (1 tbsp) sugar
• 5 g (1 tsp) salt
• 3 g (1 tsp) Italian dry spice blend
• 4 g (1 tsp) instant yeast
• 180 ml (3/4 cup) unsweetened fresh milk, chilled
• 25 g (1-3/4 tbsp) room temperature unsalted butter
• 1 egg (60 - 65 grams with shell)

Part B:

• 240 g Mozzarella cheese, divided into 12 pieces
  100 ~ 120 g shredded Mozzarella cheese

Instructions:

Step 1: Mix flour, sugar, and salt in a bowl. Add yeast, mix well. Then add the dry herbs and mix.
Step 2: Create a well in the center, pour in melted butter, chilled milk, and cold egg. Stir the flour from the inside out to evenly absorb the moisture.
Step 3: Let the dough rest at room temperature until it doubles in size. Gently knead for about 1 minute, divide the dough into 12 equal portions, and wrap each portion around a piece of Mozzarella cheese.
Step 4: Grease the mold and spread a thin layer of dough on top. Place the cheese-filled dough balls in the mold, cover with a cloth until the dough is about 80% risen.
Step 5: Preheat the oven for 10 minutes, then bake until the shredded Mozzarella on top is melted and golden, and the bread is slightly browned.

Ingredients:

• 500g chicken breast
• 100g crispy coating flour
• 100g crunchy coating flour
• 300g Mozzarella cheese
• 1 carrot
• 2 eggs
• Onion, spring onion
• Seasonings: seasoning salt, ground pepper, cooking oil

Instructions:

Step 1: Prepare the ingredients

• Clean and finely chop the chicken breast, then put it in a blender. Add ½ teaspoon of seasoning salt and ½ teaspoon of ground pepper before blending until the chicken becomes smooth.
• Peel and wash the carrot and onion, then cut them into small cubes. Wash the spring onion and cut it into small pieces.

Step 2: Shape the cakes

• Shape the Mozzarella cheese-filled cakes.
• Pour the blended chicken into a bowl, add the carrot, onion, and spring onion, then mix well.
• Start shaping the cakes by taking a small amount of the chicken mixture onto your hand, press it into a round shape, then place Mozzarella cheese inside and mold the chicken around it. Repeat until you use up all the chicken mixture.

Step 3: Fry the Mozzarella cheese-filled cakes

• Before frying, crack the eggs into a bowl and whisk them well. Don't forget to pour crispy coating flour and crunchy coating flour into separate bowls.
• Dip each chicken cake into the crunchy coating flour, then the egg, and finally the crispy coating flour. Place the coated cakes on a plate and get ready to fry.
• Heat a pan and add 200ml of cooking oil. Fry the chicken cakes until both sides are golden brown, then remove them to drain excess oil.
• Pro tip: Fry with medium heat to ensure even cooking without burning the outer layer.

Step 4: Finished product

• Mozzarella cheese-filled chicken cakes are crispy on the outside with tender chicken and gooey cheese inside, beautifully golden. Enjoy them while they are still hot to savor the full deliciousness!