Butter Cheesecake Recipe

this recipe was a bit of an experiment. I started with my standard classic never fail cheesecake base which I use in every cheesecake recipe like this apple compote cheesecake, but I did a few things differently in order to crown it with the title of Cookie Butter Cheesecake. First off, instead of your traditional graham cracker + sugar + butter crust, I made the crust out of speculoos cookies and butter. I could have happily stopped right there and shoved my entire face in that bowl only to regret it when my jeans no longer fit the next week, but I held back.

Then I made my traditional base but I folded some of the cookie butter into the mixture. It has the consistency of peanut butter so it mixed well. Then, I warmed some more up so it was pourable, spreadable, and swirlable and made that gorgeous design on top. Lovely, don’t you think?

Butter Cheesecake Recipe

Yield  :   1 - 8 in cake
Source  :    Chef Norzailina Nordin


  • 210 g  plain flour
  • 1.5  tsp baking powder
  • 250 g  castor sugar
  • 5 egg yolk
  • 5 egg white
  • 170 g butter
  • 125 g cream cheese
  • 2 tsp vanilla essence
  • 1/8  tsp salt


  1. Preheat panggangan @ 170 C and grease 8 in cake pan or loaf pan.
  2. Sift together plain flour and baking powder.
  3. Beat  butter and  cream cheese until creamy.   Add in sugar, beat again until fluffy.
  4. Add egg yolk  one by one to the butter mixture,  Beating well after each addition.  Mix in vanilla essence.
  5. Add in flour in batches into butter mixture.
  6. In another bowl, beat egg white until light, mix in salt and beat again  until stiff.
  7. Fold in 1/3 of egg white to the cake batter, stir gently.  Add the rest of the egg white,
  8. Spoon batter onto prepared pan, bake for  60-70  minutes or until a skewer inserted comes out clean.
  9. Cool in pan 20 minutes,  transfer onto rack to cool.

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