Butter Cheese Cake

My friend once asked me "Can you stay still for 1 hour?"

And I said that it's not easy for me to do that, haha. I have so many things that I want to do (and to try), so every minute is very precious for me. 

Today's recipe is an adaptation of the old recipe. I wanted my butter cheesecake to be richer and more moist. Cream cheese will be drier than butter when used as the fat in the cake, so I need to adapt the amount of other ingredients to balance it.

I added potato starch to make the cake lighter in texture, you can use cornstarch instead of it, but the cake made with cornstarch will be a bit drier. 

The finished cake is moist, rich, and delicious ^^. The rum raisins and a little tangy taste make the cake lighter not heavy.  I love to bake my cake in a small loaf pan, it makes the cake so cute, but you can use the pan that you have (a 12 cm. round pan is Ok). 

Butter Cheese Cake

Makes 2 (12x6x5 cm. cake pan)

Rum raisin

30 g ......................... Raisins

2 tsp ........................ Rum liquor

Cake batter

60 g ......................... Cream cheese
40 g ......................... Unsalted butter

1/8 tsp ..................... Salt

40 g ......................... Granulated sugar
1 .............................. Egg
55 g ......................... Cake flour

5 g ........................... Potato starch

1 tsp ........................ Baking powder
1 tsp ........................ Lemon juice
20 g ......................... Milk

Topping

15 g ......................... Almond dice

Before baking, preheat an oven to 170℃

Brush 2 of 12x6x5 cm. cake pan with unsalted butter 

Put the raisins into a small bowl with rum. Cover and heat in the microwave for 20 seconds (600W). Let it cool before using.

Put the cream cheese, butter, and salt into a bowl. Beat until smooth. 

Pour the sugar into the bowl and beat until fluffy. 

Add the egg and beat until fully combined.

Sift the cake flour and potato starch into the bowl.

Put the rum raisin into the bowl and fold to combine.

Pour the lemon juice and milk into the bowl.

Fold to combine.

Divide the batter into the prepared pan. Top with the Almond dice.

Bake in the preheated oven at 170℃ for 22-25 minutes.

Remove from the oven and tap the cake lightly. 

Cool in the pan for 10 minutes.

Remove from the pan and let it cool completely.

Butter Cheese Cake