Indulge in the rich and creamy goodness of our homemade Taiwanese castella cheese cake recipe! ! This traditional castella cake with cream cheese is similar to traditional Japanese sponge cheesecake but with a spin, it’s infused with cream cheese for a deliciously unique twist.
This castella cheese cake will literally melt in your mouth with its soft and fluffy texture, it’s perfectly sweetened for a deliciously well-balanced dessert. Follow our step-by-step instructions for a guaranteed crowd-pleaser. Get your taste buds ready for a flavor explosion with our castella-style cheesecake recipe.
I am excited to share this authentic castella cream cheese recipe with you, it’s one of my personal favorites. This traditional Taiwanese cream cheese castella cake is easy to follow and guaranteed to be a crowd-pleaser. As a bakery owner for more than 30 years, this dessert cake is one of the most unique cakes I can assure you that this recipe is a must-try for any cake lover. The final result is a soft, fluffy, and delicious cheesecake that will delight everyone’s taste buds.
Here’s Why This Is The Best Taiwanese Castella Cheese Cake Recipe
A unique twist on a traditional favorite: Traditional castella cake is one of the most popular sponge cakes in Tawain. The addition of cream cheese gives this cake a unique twist that sets it apart from other castella cake recipes. It’s a perfect balance of sweet and tangy, making it irresistible.
Easy-to-follow instructions: One of the things that makes this Taiwanese cream cheese castella cake recipe stand out is its clear and concise instructions. Even if you’re not a professional baker, this recipe is easy to follow and guarantees a great final product.
Professional technique: The use of a water bath is a technique that is often used in professional bakeries and it makes a big difference in the final product. It keeps the cake moist and prevents it from drying out during baking, resulting in a fluffy and delicious cake.
Crowd-favorite: This castella style cheesecake recipe is guaranteed to be a hit with everyone. The unique twist on the traditional Castella Cake and the rich cream cheese flavor is sure to impress your friends and family.
Perfect for any occasion: This Taiwanese castella cheesecake recipe is perfect for any occasion, whether it’s a family gathering, a special event, or just a casual weekend. It’s a versatile recipe that can be enjoyed by everyone.
Castella Cheese Cake Baking Tips
- Make sure your ingredients are at room temperature: This will ensure that the ingredients mix together more easily and will result in a more even texture in the final product.
- Be precise when measuring the ingredients: The recipe calls for precise measurements, so it is important to use measuring cups and spoons to ensure that the ingredients are added in the correct quantities.
- Follow the instructions carefully: This cream cheese castella cake recipe is easy to follow, but it is important to read through the instructions carefully before beginning to ensure that you have all the necessary ingredients and equipment.
- Use a double boiler: This will ensure that the cream cheese is melted slowly and gently, preventing it from curdling.
- Be gentle when folding in the meringue: Folding in the meringue is the key to achieving the fluffy texture of the cake. Be sure to use a gentle hand and take care not to overmix.
By following my tips and tricks, you will be able to make this Castella Cheesecake recipe with ease. Remember to have fun and enjoy the process of baking, and let the aroma of your homemade cake fill the air!
Ingredients For Taiwanese Castella Cheese Cake
- 1/2 cream Cheese
- 5 egg Yolks
- 1 large egg
- 1/4 cup milk
- 1/4 cup oil
- 1/2 cup cake flour
- 1/4 teaspoon Salt
- 5 egg whites
- 1/2 cup granulated sugar
- 1 teaspoon vinegar
How To Make Castella Cheese Cake?
- Preheat oven to 300F (150C), and line an 8-inch square cake pan with parchment paper, making sure to overlap the edges.
- Fill a larger pan (12 inches) with water to a depth of about 1 inch and place it in the middle rack of the oven.
- Set up a double boiler by filling a saucepan with water and placing a heat-proof bowl on top. The water should not touch the bottom of the bowl.
- In the double boiler, combine cream cheese, oil, and milk. Whisk until the cream cheese is melted, being careful not to overheat. Remove from heat and wipe the bottom of the bowl.
- In a separate bowl, whisk the whole egg. Add the yolks and whole eggs to the cheese mixture and whisk to combine.
- Sift in cake flour and salt, and whisk until well combined. Set aside.
- In a separate bowl, beat the egg whites on low speed until foamy. Increase the speed to medium and add sugar in 3 batches, continuing to beat until a firm peak forms. Do not over-beat the meringue.
- Gently fold the meringue into the cake batter in three stages using a spatula. Be sure to scrape the bottom of the bowl to ensure even mixing.
- Pour the batter into the prepared cake pan, tapping it on the counter a few times to release any large air bubbles. Place the cake pan inside the larger pan in the water bath.
- Bake the castella cheesecake for 1 hour 50 minutes to 2 hours, or until the cake bounces back when gently touched. You can also insert a toothpick into the center, if it comes out clean the cake is baked.
- Remove the cheesecake from the oven and tap the pan on the counter a few times, this will cause the steam to release more quickly from the cake and prevent wrinkling on the surface.
- Carefully lift the cake out of the pan using the parchment paper, place it on a cooling rack for 5 minutes then peel off the parchment paper. Return the cake back to the cooling and allow it to cool completely before cutting.
- To serve, use a serrated knife to cut the cake to make clean slices.
- The Castella cheesecake can be stored at room temperature in an airtight container for up to 3 days or refrigerated for up to 7 days.
- Enjoy your Taiwanese castella cheesecake!
Frequently Asked Questions
My cake didn’t turn out fluffy, what did I do wrong?
It could be that you overmixed the batter, which can cause the cake to become dense. Be sure to mix the ingredients together gently and only until they are just combined. Additionally, make sure to follow the instructions carefully, not overbaking the cake can also prevent fluffiness.
Can I omit the vinegar in the meringue?
The vinegar helps to stabilize the meringue and prevent it from deflating. It is recommended to use it in the recipe, but if you don’t have it on hand, you can use the same amount of lemon juice or 1/2 teaspoon of cream of tartar instead. But it’s not totally necessary, and you can still make the meringue without it, but the texture may be slightly different.
My cream cheese didn’t melt, what should I do?
It is important to use a double boiler when melting the cream cheese to prevent it from curdling. Make sure that the water in the double boiler is not too hot and that the cream cheese is added in small pieces to help it melt more easily.
Will a different type of flour other than cake flour?
Cake flour is ideal for this recipe because it is lower in protein, which gives the cake its delicate texture. If you don’t have cake flour on hand, you can use all-purpose flour, but the texture of the cake may be slightly different.
Can I use low-fat cream cheese for this recipe?
It is recommended to use full-fat cream cheese for this recipe as it will provide the best flavor and texture. Low-fat cream cheese may not melt as easily and may not give the same rich and creamy flavor.
Check out some of my other delicious cheesecake recipes
- Japanese Jiggly Cheesecake
- Toblerone Cheesecake
- No Bake Cheesecake
- Easy Coconut Cheesecake
- Strawberry Cheesecake
Taiwanese Castella Cheese Cake
Ingredients
Cake Batter
- 1/2 cup Cream Cheese
- 5 Egg Yolks
- 1 Large Egg
- 1/4 cup Milk
- 1/4 cup Cooking oil
- 1/2 cup Cake flour
- 1/4 teaspoon Salt
Meringue
- 5 Egg Whites
- 1/2 cup Granulated sugar
- 1 teaspoon Vinegar
Instructions
- Preheat oven to 300F (150C), and line an 8-inch square cake pan with parchment paper, making sure to overlap the edges.
- Fill a larger pan (12 inches) with water to a depth of about 1 inch and place it in the middle rack of the oven.
- Set up a double boiler by filling a saucepan with water and placing a heat-proof bowl on top. The water should not touch the bottom of the bowl.
- In the double boiler, combine cream cheese, oil, and milk. Whisk until the cream cheese is melted, being careful not to overheat. Remove from heat and wipe the bottom of the bowl.
- In a separate bowl, whisk the whole egg. Add the yolks and whole eggs to the cheese mixture and whisk to combine.
- Sift in cake flour and salt, and whisk until well combined. Set aside.
- In a separate bowl, beat the egg whites on low speed until foamy. Increase the speed to medium and add sugar in 3 batches, continuing to beat until a firm peak forms. Do not over-beat the meringue.
- Gently fold the meringue into the cake batter in three stages using a spatula. Be sure to scrape the bottom of the bowl to ensure even mixing.
- Pour the batter into the prepared cake pan, tapping it on the counter a few times to release any large air bubbles. Place the cake pan inside the larger pan in the water bath.
- Bake the castella cheesecake for 1 hour 50 minutes to 2 hours, or until the cake bounces back when gently touched. You can also insert a toothpick into the center, if it comes out clean the cake is baked.
- Remove the cheesecake from the oven and tap the pan on the counter a few times, this will cause the steam to release more quickly from the cake and prevent wrinkling on the surface.
- Carefully lift the cake out of the pan using the parchment paper, place it on a cooling rack for 5 minutes then peel off the parchment paper. Return the cake back to the cooling and allow it to cool completely before cutting.
- To serve, use a serrated knife to cut the cake to make clean slices.
- The Castella cake can be stored at room temperature in an airtight container for up to 3 days or refrigerated for up to 7 days.
- Enjoy your Taiwanese castella cheesecake!
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