Viral Cheese Cake Recipe - Moist & Fluffy Malaysian-Style Baked Delight
Viral Cheese Cake: Malaysia's Latest Baking Sensation
This Viral Cheese Cake has taken Malaysian social media by storm with its ultra-moist texture and rich cheese flavor. The water bath baking method (also called bain-marie) creates an incredibly tender crumb that melts in your mouth. Perfect for birthdays, potlucks, or just as a special weekend treat!
What makes this recipe special is the combination of melted cheese in the batter and the gentle baking technique. The result? A cake that's neither too dense like cheesecake nor too light like sponge cake - just the perfect balance that keeps people coming back for more. Even beginner bakers can achieve bakery-quality results with our foolproof method!
Viral Cheese Cake Recipe
Ingredients
- 6 slices processed cheese (Cheddar or Kraft singles)
- 1½ cans (525ml) fresh milk
- 100g caster sugar
- ½ cup (125g) butter
- 1 cup (150g) wheat flour (sifted)
- 6 eggs (grade A, separated)
Note: For best results, use full-fat fresh milk and room temperature ingredients. The cheese slices should be the regular yellow processed type commonly found in Malaysian supermarkets.
Equipment
- 8-inch round cake tin
- Mixing bowls
- Electric mixer
- Large roasting pan (for water bath)
- Saucepan
- Baking paper
Tip: Read reviews of the best ovens and mixers if you need reliable baking equipment for perfect results every time.
Step-by-Step Instructions
1. Melt Cheese Mixture
In a saucepan, combine cheese slices and fresh milk. Cook over medium-low heat, stirring constantly until cheese completely melts and mixture is smooth. Add butter and stir until fully incorporated. Remove from heat and let cool slightly.
2. Prepare Egg Yolks
In a mixing bowl, beat egg yolks until pale and frothy (about 3 minutes). Gradually pour in the slightly cooled cheese mixture while continuously whisking to temper the eggs.
3. Incorporate Flour
Sift flour into the cheese-egg mixture in batches, folding gently after each addition until just combined. Overmixing will develop gluten and make the cake tough.
4. Make Meringue
In a clean bowl, beat egg whites until foamy. Gradually add sugar while continuing to beat until stiff peaks form (meringue should hold its shape when whisk is lifted).
5. Fold Meringue
Gently fold meringue into cheese batter in 3 batches, using a spatula and cutting motions to maintain air bubbles. Stop when no white streaks remain.
6. Water Bath Baking
Pour batter into lined cake tin. Place tin in a larger roasting pan and fill pan with hot water halfway up cake tin sides. Bake at 160°C for 55 minutes or until golden.
7. Cool Properly
Turn off oven and leave cake inside with door slightly ajar for 15 minutes to prevent sudden temperature drop that may cause sinking. Cool completely before slicing.
Pro Tips for Perfect Results
Egg White Perfection
Ensure no yolk contaminates whites and bowls are grease-free. Room temperature whites whip up faster and yield more volume for a fluffier texture.
Water Bath Secrets
Use hot (not boiling) water in the roasting pan. The water level should reach halfway up the cake tin for gentle, even heat distribution.
Doneness Test
The cake is done when it springs back when lightly touched and a skewer inserted comes out clean. The top should be golden brown.
Frequently Asked Questions
Can I use evaporated milk instead?
Yes, but dilute with equal parts water (¾ can evaporated milk + ¾ can water). Fresh milk gives best flavor and texture though.
Why did my cake sink?
Common causes: underbaking, sudden temperature change, or overbeating batter. Always cool gradually as instructed.
Can I bake without water bath?
Not recommended. The water bath creates the signature moist texture. Without it, the cake will be drier and may crack.
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