Friday, February 17, 2012

Cheese Cake Bread

It is so awesome. The combination of fragrant cheesecake and soft bread is very unique. You will ask for more after each bite. It is really nice. Give it a go.

Ingredients: BREAD DOUGH
(A) 250 g bread flour
45 g caster sugar
2.5 g salt
2. 5 g instant yeast (about 1/2 teaspoon +1/8 teaspoon)
4 5g whole egg
50 g cream cheese ( room temperature)
90 g - 100 g water

(B) 20 g melted butter

CHEESECAKE Ingredients:
150 g cream cheese ( room temperature)
37 g castor sugar
23 g egg yolk
37.5 g melted butter
7 g corn flour

40g of jam for decoration

1) Beat cream cheese till soft add in sugar to beat till creamy and fluffy. Add in sifted corn flour and egg yolk, mix well. And lastly add in melted butter,  mix well till well blended.

2) Place ingredient A  in a big mixing  bowl, beat until a rough dough is formed (about 8 minutes). Add in butter and continue to beat until the dough becomes smooth and elastic.

3) Cover with a piece of damp cloth and rest for 20-30 minutes.

4) Divide dough into 25 equal portions, shape into small balls. Cover and rest for 20 minutes.

5) Roll the smalls balls once more. Arrange them in a 9"x9" greased baking pan. Cover and rest for 30 minutes.

6) Pour cheesecake batter on top, use a rubber spatula to spread evenly, pipe fruit jam  to make some designs.

7) Bake in preheated oven  at 200 degree  C top heat, bottom  heat at 150 degree C for 15 minutes. Change top heat to 150 degree C and bottom heat 0 degree C for 15 minutes. Take out  from oven and remove from mould.


  1. Hi Veronica, your cheesecake bread look delicious.
    Very soft & fluffy. Thanks for sharing.
    Have a nice day.

  2. Indeed very interesting.
    I'll see when I'll do this, get it posted then I'll let you know.

  3. Amelia, thank you for your compliment. The bread will taste and look better if the cheese portion is doubled.

  4. Hi Wendy, thank you for visiting my blog. I suggest you can make double the cheese portion to make it tastier if you think it is not too "jelak"!

  5. 23g egg yolk is how many egg yolk?