Butter Cheese Cake

Frankly speaking, Cheese Cake has never been my favorite; I never bake cake recipes with too much cheese, or any food for the matter, which incorporate too much cheese in it.

However, this recipe seem to attract me, I've read over the whole recipe and it's write up for a few times; finally, I attempted it and this is a yummy recipe, though it comprises of 3 types of cheeses, but the cheese is not over-powering this butter cake.  A delicious rich, but not too cheesy butter cake to bake and enjoy with a cup of coffee or tea.

Ingredients:

250g. salted butter (room temperature, soft to touch)

150g. caster sugar

150g. cream cheese (room temperature)

4 large eggs 

210g. plain flour (sifted)

40g. cornflour (sifted)

1 tsp. baking powder (sifted)

50ml. milk

4 tbsp. Parmesan cheese

Topping:

Grated Cheddar Cheese

Methods:

1. In a bowl, add in the sifted plain flour, cornflour and baking powder; mix using a spoon and set aside.
2. On a stand mixer, beat butter and sugar at medium speed until creamy.  Add in cream cheese and continue beating until pale white and smooth.
3. Add three eggs, one at a time at low speed, making sure each one is completely mixed before adding the next.  Then add in 2 tablespoons of flour and the fourth egg into the mixture, and continue to beat till combined.
4. Remove the mixer bowl; add in half of the remaining flours  with 50 ml. milk and fold well with a rubber spatula; add the remaining flours, fold well; and followed by Parmesan cheese and fold well again.
5. Pour batter into a lined loaf pan of 12" x 4"; I use a 7" x 7" baking pan.  Grate some cheddar cheese on top and bake at a preheated oven of 180 degree Celsius for about 45 minutes, or until golden brown and a skewer inserted in the center comes out dry.

Before baking

Almost Done

I adapted this recipe from 'anncoojournal.com' with slight adjustments to suit my baking preference.