I really have to share this recipe right away because I was blown away by the outcome of this recipe, having discovering this recipe from the internet. I was skeptical at first but continue making it, at the same time, wishing that it will turn out marvelous! My hubby bought a 2kg packet of cream cheese and I was thinking, what recipe can I make that requires such a large amount of cream cheese. I didn't want to keep the cream cheese for a long time, fearing that it will be spoiled.
I was thinking of baking the kind of cream cheese cake that I love to eat at San Francisco Coffee (to me, their cream cheese cake beats other cheese cake, even the one from Secret Recipe!) but I don't have any heavy cream, sour cream or even digestive biscuits to make the crust in stock. So, I searched high and low for no crust, no creams cream cheese cake since last night and I finally found this awesome recipe at 11 am today. So, enjoy baking this cake and the best part is, enjoy the taste of the cake melting in your mouth. The best parts of this recipe are it requires simple-no-fancy-ingredients and it doesn't need any water bath to bake it!
Before proceeding to the recipe, I need to tell you some important things regarding baking any cream cheese cake. Cream cheese are very delicate and if you mishandle it, you will get burnt or undercook cake and because of the expensive price of this particular cheese, you wouldn't want to mess with it.
1. Don't overbeat the cream cheese. It's enough to just well incorporate the cream cheese with sugar. Always use castor sugar to ensure there's no rocky feeling of the sugar. If you overbeat it, you will get the cake will sink in the middle.
2. When the recipe specifies for water bath, please make sure you follow it. This is to avoid burning of the crust and the cake itself.
3. Always take note on your cake while it is baking inside the oven. They can get easily burnt on top of the cake and when you see this happening but the filling is not yet cook, ope the oven's door slightly.
4. Always preheat the oven before baking!
Diva No Crust Cream Cheese Cake
1kg cream cheese (I use Tatura, it's the cheapest)
2 cups milk
6 tbsp flour
1 cup sugar
1. Heat the oven at 170 degrees celsius.
2. Beat cream cheese with sugar. Then add in eggs, one by one.
3. Add in milk and mix well.
4. Add in flour, a tablespoon at a time while mixing the mixture well. Don't over mixing or stirring it because it will introduce too much air in the mixture and make the cake sink.
5. Pour the mixture inside a pan, a spring form preferably, but my biggest mistake was not having any spring form pan in my kitchen. So, I just use a 8x8 square pan that had been lined with baking paper. The mixture will look like too watery but don't worry about it.
6. Bake it for about 1 hour to 1 hour and 15 minutes or until it's done. Be careful not to burn the top of the cake.
7. After the cake is done, turn off your oven and let the cake sits in the oven for 1 hour with the door open slightly.
8. When it's cool, put it in the fridge for 3 hours or so and after that, it is ready to be eaten with your heart and soul. Enjoy with a cup of coffee or tea.
Baby Darwish loves to eat the cake. He had 5 helpings of the cream cheese slices and was very happy, saying it out loud with his cooing. And to Mr Hubby, if you read this entry, I need a spring form pan. Google it if you don't have any idea about what that is.