Craving cheesecake? Here's how to make Singapore-style dessert at home
Simple recipe for Singaporean cheesecake that melts in your mouth (photo: biggerbolderbaking.com)
Singaporean cheesecake once captured the hearts of foodies around the world. It doesn't have a cookie crust like a New York cheesecake, is incredibly light, and literally jiggles when served. Best of all, it's made with simple ingredients you probably already have in your fridge. Here's the recipe for this dessert, perfect for summer evenings, family gatherings, or when you want to impress guests without superhuman effort.
What is Singaporean cheesecake?
Singaporean cheesecake is a light, airy, and extremely delicate dessert that combines features of a classic cheesecake and a sponge soufflé. It is often called Japanese cotton cheesecake or soufflé cheesecake due to its soft, "airy" texture.
Despite the name, the dessert is most often associated with Japan. However, it gained massive popularity in Singapore, as well as Malaysia, Taiwan, Hong Kong, and other Southeast Asian countries. That's where the nickname "Singaporean" comes from.
Unlike the classic American version, Singaporean cheesecake is without a cookie crust. It is lower in fat because it's made with cream cheese and a large amount of whipped egg whites. Its texture is very light, fluffy, and porous.
The taste is delicate, cheesy, and not overly sweet, with a subtle aroma. This cheesecake is baked in a water bath, which helps preserve moisture and ensures a soft texture.
Singaporean cheesecake: Ingredients
For the meringue (whites):
- 5 egg whites
- 1/4 tsp lemon juice or vinegar
- 50 g sugar
For the base batter:
- 5 egg yolks
- 225 g cream cheese (like Philadelphia)
- 55 g butter
- 125 ml milk
- 50 g sugar
- 2 tbsp cornstarch
- 1/4 cup flour (can be substituted with rice or mochiko flour for a gluten-free version)
For garnish (optional): strawberries, powdered sugar, favorite fruits, honey, matcha powder, etc.
How to make Singaporean cheesecake
Carefully separate the 5 egg yolks from the whites. Place the yolks in one bowl, the whites in a mixer bowl.
In a saucepan with a thick bottom, place the butter, cream cheese, and 1/4 cup of sugar. Gently heat on low, stirring constantly, until smooth and creamy.
Remove the pan from the heat. Gradually add the yolks to the cheese mixture, stirring gently but thoroughly.
Add cornstarch and flour. Mix well again to avoid lumps.
Add the milk and, optionally, vanilla extract or other flavorings.
Mix until smooth and liquid; straining is not necessary.
Set the batter aside. In a clean mixer bowl, beat the egg whites until stiff peaks form.
Tip for beating whites: Start at medium speed, gradually increasing to medium-high, then to high (about 2-3 minutes at each level). Add the vinegar or lemon juice once foam appears. Gradually add sugar when the whites turn very white and foamy.
Preparation of the cheesecake (photo: Serious Eats / Amanda Suarez)
Preheat the oven to 165°C. Prepare the water bath. Pour water into a deep baking tray or dish and place it in the oven.
This amount of batter will make one 20 cm cheesecake or two 15 cm cakes. Line the bottoms of the pans with a circle of parchment paper, and the sides with strips.
Once the egg whites are beaten to stiff peaks, add a small portion of the meringue to the batter and mix well. Repeat this step twice.
Pour the batter into the remaining meringue and gently fold using a spatula.
Important: If you don't mix it enough, it will be uneven. The egg whites will rise to the top, and the batter will settle.
Pour the uniform, but not overmixed, batter into the prepared pan(s). Bake in a water bath for 25 minutes at 165°C. Note: oven temperatures may vary. If the cheesecake doesn't rise, increase the temperature by 5-10°C.
Preparation of the cheesecake (photo: Serious Eats / Amanda Suarez)
After 25 minutes, the cheesecake should rise. If not, give it more time at the same temperature. Once well risen, slightly crack the oven door for 10 seconds. Lower the temperature to 120-130°C and bake for another 45 minutes (note: at this stage, the cake may crack if the temperature is too high).
Leave the cheesecake in the turned-off oven for another 10 minutes.
Carefully remove the pan from the oven. Cover the cheesecake with a sheet of parchment paper, then with a plate. Flip the cheesecake upside down. Carefully remove it from the pan. Peel off the damp parchment from the bottom and replace it with a fresh sheet.
Place your serving plate on the bottom of the cheesecake and gently flip it upright again.
The finished cheesecake should be slightly firm, soft, and with a perfect texture—somewhere between a cloud and cream. You can serve it warm or chilled. But it looks most impressive right after baking when it jiggles on the plate.
Singaporean cheesecake (photo: Serious Eats / Amanda Suarez)
Sources: Bigger Bolder Baking and Modern Asian Baking.
