Rich & Creamy No-Bake Cream Cheese Cake
Easy and Decadent Cream Cheese Cake Recipe
Experience a richer, denser cream cheese flavor than store-bought cakes with this incredibly simple recipe! What’s truly amazing is how little time the actual batter preparation takes – under 20 minutes! While baking and chilling require patience, the process itself is a breeze. ^-^ (The actual mixing process takes less than 20 minutes, though baking and cooling take time.) ^_^
Ingredients
- 300g Cream Cheese, softened at room temperature
- 60g Sugar
- 60g Heavy Cream
- 1 large Egg, at room temperature
Cooking Instructions
Step 1
Start by preparing all your ingredients. It’s crucial for both the cream cheese and the egg to be at room temperature to ensure a smooth, homogenous batter. Let them sit out for about 3 hours beforehand for best results.
Step 2
Once the cream cheese is softened, place it in a mixing bowl. Gently whisk it with a hand whisk until it becomes smooth and creamy. Avoid overmixing; just break down any lumps.
Step 3
Add the sugar to the softened cream cheese and whisk lightly until just combined. You don’t need to whip it vigorously at this stage.
Step 4
Incorporate the room-temperature egg into the mixture. Whisk until the egg is fully blended with the cream cheese and sugar. Ensure there are no streaks of egg visible.
Step 5
Finally, pour in the heavy cream. Mix gently until everything is just incorporated into a smooth batter. That’s it – the batter is ready! ^-^
Step 6
Pour the prepared batter into your cheesecake pan. If you’re using a springform pan, lining the bottom with parchment paper will make removal much easier later on.
Step 7
After pouring the batter, gently tap the pan on your work surface 2-3 times. This action helps to even out the surface of the batter and release any large air bubbles, contributing to a smoother finished cake.
Step 8
Prepare for baking by placing the cheesecake pan on a larger baking sheet or cookie pan. Carefully pour boiling water into the larger pan, ensuring the water level comes up about 1 cm (or slightly more) around the sides of the cheesecake pan. This water bath (bain-marie) is key to achieving a moist and tender texture.
Step 9
Bake in a preheated oven at 160°C (320°F) for 55 minutes. Once the baking time is complete, resist the urge to remove the cake immediately. Instead, turn off the oven and leave the door slightly ajar. Allow the cake to cool down gradually inside the oven until it’s lukewarm. This prevents sudden temperature changes that can cause cracking or sinking.
Step 10
Once the cake has cooled to a lukewarm temperature inside the oven, remove it and place the entire pan into the refrigerator. Chill for at least half a day, or preferably overnight, to allow it to fully set and develop its flavors.
Step 11
After chilling thoroughly, carefully remove the set cheesecake from the pan. If using a springform pan, release the sides. If it’s a regular pan, you might need to use a spatula to gently loosen the edges before inverting onto a plate.
Step 12
Using a sharp knife, slice the chilled cake into beautiful, clean pieces.
Step 13
Congratulations! Your simple yet incredibly delicious cream cheese cake is ready to be enjoyed! Experience its wonderful creamy texture and rich flavor.
