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Uncle Charles Bakes Coffee Cheesecake. Easy recipe here.

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white coffee cheesecake

Uncle Charles Bakes Coffee Cheesecake. Easy recipe here.

Updated article on 14th June 2021.

A close friend asked for the recipe for a baked cheesecake many years ago. That was when she was still single. She told me she wanted to bake one for her husband to be. It must be something delicious and looks classy. Baked Cheesecake does have a higher perceived value than a butter cake I have to admit. By the way, I bake very good buttercakes too. Today that man is her husband and they already have two adorable kids; a daughter and a son.

What was my reply to her at first? “I ‘small small sound’ (cantonese / hokkien) tell her, buy onelah, easier.” She laughed it off and said, no, I want to make one for him. Here’s the response to her request; a recipe to Coffee Cheesecake. Actually, baking a cheesecake is pretty easy and straightforward and it tastes exceptionally great too. Here’s the simple recipe and simplified steps to make it. Try it and share your results please.

Equipments Needed

  1. Stand Mixer (image above). I am using SHARP brand currently. Simple and Strong. Go buy in Shopee / Lazada.
  2. Cheesecake Pan (image above). Get an 9 inch one. Can buy in House of Ingredients too.
  3. A strong spoon to mix and press the biscuits into the cheesecake pan
  4. Electric Oven. I think 42 litre one should be good enough. Buy one with a fan function yeah.


Cream Cheese – 500gm. This is where you can get many cream cheese brand choices. House of Ingredients (click here). Everytime I go there, I go crazy with buying, buying and buying. Haha.

Castor Sugar – 150gm is Under Less Sweet. 200gm is Normal Sweetness.

Corn Flour – 2.5 table spoons

Vanilla Essence – 2 teaspoons

Whipping Cream (unsweetened) – 150 gm

Lemon juice – 1 tablespoon

Instant coffee – 3 teaspoons (extra 1 teaspoon if you prefer stronger coffee taste)

Eggs (A-size) – 4

For Base of the Cheesecake

Butter – 100-120gm

Tiger Biscuits + Oreo – 200gm and 130gm

How to start – Base First

Just crush all the biscuits into ‘sand’. Then add in the butter and mix. Next press the mixture into the base of the cheesecake pan. Grease the inside of the pan with butter / margarine. Using your finger is perfectly fine. Leave the whole pan in the fridge (normal section) while you do the below.

Blend, Blend and Blend

Beat cream cheese for 2 minutes. Add in castor sugar. Beat another 2 minutes.

Once everything is fully blended, add in corn flour and beat another 1 minute.

Once it looks fully blended add in one after the other of the following, corn flour, vanilla essence, lemon juice, and whipping cream and beat 1 minute each.

Mix the instant coffee with 4 tablespoons of hot water and pour it into the mixture. DONT ADD EGGS YET. Beat for 2 minutes.

Now switch on the Oven and preheat it for 10 minutes at 220 degrees.

After switching it on, you may now crack all the eggs into a cup/glass.

Start beating the mixture again and pour in first egg. Beat it for 10 seconds. This is then followed by 2nd, 3rd and 4th egg and all of them, beat it for 10 seconds. Stop as soon as you hit 10 seconds. If we beat too long, we may have a cracked middle when we bake the cheesecake. Still delicious but does not less nice.

Take out the cake base from the fridge, pour in the mixture and put it into the oven. Turn the temperature to 250 degrees for 15 minutes. After 15 minutes, reduce it to 120 degrees and continue baking for the next 2 hours.

After two hours, insert in a toothpick in the middle of the cake. If it comes out WET, continue baking for another 20 minutes and that’s it. Off the oven and leave the cake in the oven for another 30 minutes before allowing to cool by opening the oven door.

Once the cheesecake is at room temperature, put into the fridge overnight. It will taste amazing the next day. Welcome to the gang, Coffee Cheesecake CHEF.

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