This Viral Cheese Cake has taken Malaysian social media by storm. Its ultra-moist texture and rich cheese flavor come from the water bath baking method. Perfect for birthdays, potlucks, or weekend treats!
The secret lies in melted cheese in the batter and gentle baking. The result? A cake that’s neither too dense nor too light – just perfect balance. Even beginners can achieve bakery-quality results.
Table of Content
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)
Equipment
- 8-inch round cake tin
- Mixing bowls
- Electric mixer
- Large roasting pan (for water bath)
- Saucepan
- Baking paper
Note: Use full-fat fresh milk and room temperature ingredients. Regular yellow processed cheese slices work best.
Step-by-Step Instructions
1. Melt Cheese Mixture
Combine cheese slices and fresh milk in a saucepan. Cook over medium-low heat, stirring until cheese melts and mixture is smooth. Add butter and stir until incorporated. Remove from heat and cool slightly.
2. Prepare Egg Yolks
Beat egg yolks until pale and frothy (about 3 minutes). Gradually pour in cooled cheese mixture while whisking to temper the eggs.
3. Incorporate Flour
Sift flour into cheese-egg mixture in batches, folding gently after each addition. Overmixing makes the cake tough.
4. Make Meringue
In a clean bowl, beat egg whites until foamy. Gradually add sugar while beating until stiff peaks form.
5. Fold Meringue
Gently fold meringue into cheese batter in 3 batches. Use a spatula and cutting motions. Stop when no white streaks remain.
6. Water Bath Baking
Pour batter into lined cake tin. Place in roasting pan with hot water halfway up tin sides. Bake at 160°C for 55 minutes until golden.
7. Cool Properly
Turn off oven and leave cake inside with door slightly ajar for 15 minutes. Cool completely before slicing.
Pro Tips for Perfect Results
Egg White Perfection
Ensure no yolk in whites and use grease-free bowls. Room temperature whites whip better for fluffier texture.
Water Bath Secrets
Use hot (not boiling) water in the roasting pan. Water should reach halfway up the cake tin.
Doneness Test
Cake is done when it springs back when touched and a skewer comes out clean. 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 results.
Why did my cake sink?
Common causes: underbaking, sudden temperature change, or overbeating batter. Always cool gradually.
Can I bake without water bath?
Not recommended. The water bath creates the signature moist texture. Without it, cake will be drier.
Tried This Viral Recipe?
We’d love to see your Malaysian-style cheese cake creations!