Posts tagged: recipes with cream cheese

Japanese Cheesecake – Delicious Baking Recipe | Craft Passion

Enjoy this fluffy and delicious Japanese cheesecake as a dessert after your favorite lunch or dinner dish. The lightness of this Japanese cheesecake makes it super fluffy. This is a simple cake, but you can add toppings to your liking. Add some berries, cheese, or powdered sugar as toppings to add more flavor to this cheesecake.


• 250 grams cream cheese (cubed)
• zest from 1/2 lemon
• juice from 1/2 lemon
• 6 large eggs
• 140 grams castor sugar (divided)
• 100 ml whole milk or full-cream milk
• 60 grams unsalted butter
• 1/4 tsp salt
• 60 grams cake flour or superfine flour
• 20 grams cornstarch
• 1/4 tsp cream of tartar


Preheat oven to 200ºC.

Separate the egg yolks and egg whites from six large eggs.
Set aside.

Put 250 grams of cubed cream cheese in a bowl.
Place the bowl over a pot of hot water.
Let the cream cheese melt.
Once cream cheese melts, whisk the mixture.
Add egg yolks by batch of 3 and continue to whisk until well combined.
Add half of the castor sugar.
Mix to combine.
Set aside the batter.

In a bowl, mix 100 ml of warm milk and 60 grams unsalted butter.
Pour into the cream cheese batter while whisking.
Add 1/4 tsp salt, zest, and juice from 1/2 lemon.
Whisk to combine well.
Sift through 60 grams of cake flour and 20 grams of cornstarch.
Whisk to combine well.
Set aside.

In another bowl, add egg whites.
By using an electric mixer, whisk the egg whites.
Add 1/4 tsp cream of tartar and half of the castor sugar.
Continue to whisk until soft peak.
Add the mixture in two batches to the batter.
Mix well.
Pour the mixture into the parchment-lined cake pan.
Tap the pan on the table to even out the mixture.
Place inside the preheated oven and bake in a water bath for 18 minutes at 200ºC.
After 18 minutes, reduce the temperature to 140ºC and bake for 30 minutes.
Switch off the oven and let the cake set for 30 minutes inside the oven.
Remove the water bath and slightly open the oven door.
Leave the cake inside the oven for 30 minutes.
Remove from the oven and the cake pan.
Decorate the top according to your liking.
Slice for servings.

Japanese Cheesecake - Delicious Baking Recipe
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No-Bake Nutella Cheesecake Recipe

Make the best Nutella cheesecake – with no oven required! You will just combine crushed chocolate biscuits and melted butter for its crunchy sweet base. Its soft and flavorful filling is a combination of Nutella, cream cheese, and powdered sugar. It’s a sugar rush with your favorite Nutella cheesecake!


For the base:

• 10 oz chocolate biscuits
• 7 tbsp melted butter

For the filling:

• 2.5 cups cream cheese
• 2/3 cup powdered sugar
• 1.5 cups Nutella
• 1 tsp vanilla extract
• 1 tbsp cocoa powder

For the ganache:

• 1/3 cup heavy cream
• 2/3 cup Nutella


This recipe requires an 8-inch springform pan.

For the base:

Place 10 oz of chocolate biscuits in a food processor.
Process until crumbs form.
Add 7 tbsp of melted butter.
Process until well combined.
Transfer to a springform pan.
Spread and distribute evenly.
Press the mixture to the bottom of the pan.
Place inside the fridge to set.

For the filling:

Meanwhile, make the filling.
In a mixing bowl, add 2.5 cups of cream cheese and 2/3 cup of powdered sugar.
Use a handheld electric mixer and beat until creamy and smooth.
Add 1.5 cups of Nutella.
Beat again until well combined and smooth.
Add 1 tsp of vanilla extract and 1 tbsp cocoa powder.
Beat again until well combined and smooth.
Get the springform pan out of the fridge.
Pour the filling into the pan.
Shake to spread and distribute evenly.
Place inside the fridge for at least 6 hours.

For the ganache:

Set a pot over low heat.
Pour 1/3 cup of heavy cream and bring to a simmer.
Once it simmers, remove from the heat.
Pour into a bowl of 2/3 cup of Nutella.
Let it rest for 1-2 minutes.
Stir until well combined and smooth.
Set aside.

Once the filling has firmed up, get the springform pan out of the fridge.
Pour the ganache mixture on top.
Spread to distribute evenly.
Place inside the freezer for 2 hours.
After 2 hours, remove the cheesecake from the springform pan.
Slice into servings.
Serve immediately and enjoy!

No-Bake Nutella Cheesecake Recipe
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Basque Burnt Cheesecake Recipe | Creamy and gooey easy cheesecake

A classic cheesecake is a kind of dessert that typically consists of one or more layers. The thickest layer of this sweet dessert is a combination of cream cheese, eggs, and sugar. The other layer consists of crushed cookies or perhaps a sponge cake layer. But this basque burnt cheesecake is a simple but slightly different cheesecake yet very heavenly to the taste. It’s super creamy and sugary on the inside. You will definitely love it!


• 430 grams cream cheese (at room temperature)
• 120 grams caster sugar
• 3 large eggs
• 270 grams heavy cream
• 20 grams cake flour
• 1 tsp vanilla extract
• 1 tsp lemon juice


Prepare a 6 inches round cake tin.
Line it with two layers of baking paper.
Set aside.

In a large mixing bowl, add 430 grams of cream cheese and 120 grams of caster sugar.
Beat using an electric mixer until the mixture is smooth.
Add 3 large eggs, 1 tsp vanilla extract, and 1 tsp lemon juice while continuing to mix.

In another bowl, add 20 grams of cake flour.
Gradually pour 270 grams of heavy cream while mixing to prevent lumps in the mixture.
Add this to the cream cheese mixture and continue to mix until smooth.

Pour the mixture into the lined 6 inches round cake tin.
Bake for 35 minutes in a preheated oven at 240ºC or until top changes to deep bronze.
Remove from the oven and let cool.
Make slices for servings.

Basque Burnt Cheesecake Recipe
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