« Macaroni Cheese with Asparagus
Portuguese Baked Cod Fish »

Steamed Cheesecake

August 27th, 2009.

Categories: All, Dessert, Lacto Ovo, Steamed, Vegetarian

The other day I bought from MPH sales, a recipe on steamed cakes. Happened that I have all the ingredients required, I steamed this cheesecake on the same day. This is very suitable for households without an electric oven. Steaming is also seen as less ‘heaty’.

steamed cheesecake

INGREDIENT
250g cream cheese
150g whipping cream
80g caster sugar
100g flour
30g corn flour
4 eggs, separate yolk and white
2 tbsp chocolate emulco
1 tsp vanilla essence

METHOD
1. Whisk egg whites with half of the caster sugar until peaked.
2. Mix cream cheese with sugar until well mixed, add in egg yolks one by one, and followed by whipping cream.
3. Fold in (1) and flour batch by batch alternatively. Mix well.
4. Take out 1/4 of (3), mix well with chocolate emulco.
5. Add vanilla essence to the remaining of (3) and mix well.
6. Pour 1/3 of (5) into a lined 7″ cake tin, top with 1/3 of (4), swirl to create some pattern. Steam 10 min.
7. Repeat step 6 until all batter used up.

Related Posts with Thumbnails

No related posts.


25 Responses to “Steamed Cheesecake”

  1. mabel
    August 27th, 2009 16:27
    1

    Wow.. Seems like it can be done so easily. :D

  2. kenwooi
    August 30th, 2009 02:06
    2

    wow looking delicious! =)

  3. afiki
    August 31st, 2009 23:36
    3

    Hi! Got a question for ya! The recipe calls for whipping cream but I don’t see it being utilized in the cooking steps. Is there something missing in the steps?

  4. Suzette
    September 3rd, 2009 09:33
    4

    Afiki: Oops! Missed that out. It is to be added after eggs. I’ll amend it now. Thanks for pointing out! :)

    kenwooi: :) And it is easy to make too!

    mabel: Yes, very easy, and don’t need an oven too.

  5. afiki
    September 13th, 2009 14:35
    5

    Haha. Okay. Now it’s complete, gonna try the recipe soon.

    BTW, I’ve found a DELICIOUS steamed Raspberry Cheesecake recipe, if you want to try (Not like I want to “masuk bakul angkat sendiri”, but testimonials from friends says this recipe can beat Secret Recipe Cheesecake! :D .)

    I’ve posted pictures and recipes here:
    http://www.tombraiderforums.com/showpost.php?p=3972744&postcount=106

    And here’s a link to the original video:
    http://www.youtube.com/watch?v=y8YUJxfjVaw

    Try it! :D

  6. Suzette
    September 13th, 2009 21:13
    6

    Thanks afiki! I will surely try it out. Like to experiment with different recipes. Just wonder if it would still be nice if I replace raspberry with other berries? I don’t like raspberry to be honest. :p

  7. afiki
    September 17th, 2009 13:26
    7

    Honestly, I don’t know. Never tried before. Maybe you can just replace it with any sweet jam since I think the raspberry jam helps to sweeten the cheesecake. On it’s own it’s not really that sweet. Then on the other hand, the interaction of the raspberry jam and lemon. I don’t know about other jams, but those two combination is delicious! :)

  8. Rani
    November 29th, 2009 15:50
    8

    I prefer plain cheesecakes so can i omit the chocolate? If so, would the steaming time be longer as i’d pour the entire batter and steam it in one go? Thanks before :)

  9. Suzette
    November 29th, 2009 23:28
    9

    Rani: Dunno, never tried. But from previous experience, I believe steaming 20 min should suffice. Good luck and let us know the results ya? :)

  10. cheebee
    April 13th, 2010 15:25
    10

    Hi Suzette,

    What is chocolate emulco? Can I replace it with cocoa powder?

    Thanks in advance.

  11. Suzette
    April 14th, 2010 03:23
    11

    Cheebee: Chocolate Emulco is like Chocolate Essence. It is sold in the format like the vanilla essence or coloring bottles. It is very thick, and no you can’t replace it with cocoa powder, coz you won’t get enough chocolate favour.

  12. cheebee
    April 14th, 2010 11:07
    12

    thanks for the reply. Yea I did a bit of googling and gathered that it is sorta like vanilla essence but choco flavour. thanks anyway.

  13. yammy
    November 20th, 2010 16:36
    13

    hi,i tried the blueberry steamed cake..it taste like egg,which i cant stand it..does this steamed chocolate cake taste like the blueberry steamed cake?

  14. Suzette
    November 21st, 2010 08:57
    14

    Yammy: How many eggs you used for the blueberry steamed cake? As i said in the post, 6 eggs will give you the eggy taste which I also dislike. Try reducing it to 4 eggs and it becomes perfect, as I suggested.

  15. yammy
    December 14th, 2010 19:31
    15

    hi i used 4 eggs as u suggested but the egg smell is just too strong..so i am thinking if this steamed chocolate cake taste like that..can i use melted chocolate instead of chocolate emulco?

  16. Suzette
    December 15th, 2010 13:56
    16

    yammy: 4 eggs is quite standard for this size of cheesecake, and you shouldn’t have such strong eggy smell. Hmm… dunno what went wrong with yours, perhaps the size of egg, use smaller eggs? Yes you can use melted chocolate but you will need to up the amount. Cheers!

  17. min
    April 14th, 2011 22:13
    17

    Hi Suzette,
    I’m about to try ur recipe in a couple of days. I’d like to ask about the method, step 6 says to repeat until all the batter is used up. Does it mean like ull be steaming it layer by layer? how do we know whether it’s done? Do we use like a stick and poke it to see whether there’s any cake batter sticking? Thankss in advance. sorry if ques seems silly, im new in baking.

  18. Suzette
    April 17th, 2011 00:12
    18

    Min: yes, you will need to steam it layer by layer (total 3 layers). Just steam 10 min for each layer, and the last layer after 10 min test with a skewer – it is done when it comes out clean. Good luck!

  19. Elisa
    November 4th, 2011 04:10
    19

    Hi Suzette,
    Thank you for the steamed blueberry cheesecake recipe. It was very easy to make for a beginner like me and it turned out really delicious. I’d like to try making this one for my next project. About the method, can I steam all the batter in one go? If yes, how long will it take and how high should the heat be? And after it’s done, should I chill it in the fridge like the SBCC?

  20. Suzette
    November 4th, 2011 08:48
    20

    Elisa, Glad that the SBCC works for you. I served that during CHinese New Year, and all my guests loved it. :)
    For this one, I didn’t make it for a long time (I like to try new one, rarely repeat old recipe). But with all these experience after this cake, I would think it is probably better to marble them first (just like how you would in any marble cakes). And wrap them nicely as per SBCC, with same heat. Would you please update us on the result? Thanks in advance!! :)

  21. YII
    November 4th, 2011 11:47
    21

    Hi Suzette,

    I not really understand the step 3:Fold in (1) and flour batch by batch alternatively. Mix well. Can u pls explain to me? Thanks in advance.

  22. Suzette
    November 4th, 2011 12:37
    22

    YII: In step 1, you will produce a meringue (i.e. egg white + sugar, beat till peaked). What you do is, after step 2 (without the egg white), when your cream cheese misture is creamy and well mixed, you fold in the meringue a bit (about a third) mix well, then add in about a third of the flour, mix well, then meringue, then flour, then meringue, then flour. When you add in each, mix well. When mixing, use a spatula in gentle “S” motion folding them. Don’t over beat at this stage as you want the air in the meringue to be kept, instead of bursting the air. Hope this is clear. :)

  23. YII
    November 4th, 2011 12:45
    23

    Suzette,

    Thank u. Its clear now :)

  24. rayxa
    April 19th, 2012 16:37
    24

    hey there, is the result going to be very different if i use the blended normal sugar? just curious

  25. Suzette
    May 1st, 2012 18:07
    25

    I guess they are the same, if you were to measure by weight, but not by cup.

Leave a Reply