Stove-top (frying pan) Cheesecake

Cheesecake in a frying pan – No oven? Do not fear! You can “bake” a cheesecake in a frying pan! Serve this up at your next party and WOW your guests! Original recipe here in Chinese. I have translated and tweaked it a little.

This cheesecake is not too sweet, and if you like you can top it off with jam or chocolate without the cheesecake being overwhelmingly sweet, especially when eating it cold.

Firstly you will need a frying pan with a flat base and a lid that covers the pan fully. My pan did not come with a lid, but I do have a lid from another pot that fits. The idea for this cheesecake is that it is baked in a pan, sort of like steaming it in a frying pan with the moisture released from the cake and crust itself. The cake will take about 45-55 mins to cook through on low heat. I chose to refrigerate it after it cooled down. I have yet to try it warm or room temperature, but I do prefer my cheesecake cold.

Do not attempt to remove the cake while it is still warm, chances are it will fall apart and will probably crack. The top is smooth with no cracks and the crust will be sweet and buttery. The pan I used was approximately 30cm across the widest point. I managed to cut 10 reasonably decent sized pieces out of it. (Recipe is repeated at the bottom of the page)

Ingredients for crust

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Ingredients for crust:

1 cup plain flour (sifted)
3 tbs sugar
60g butter (soften)
1 egg yolk

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Put everything into the frying pan

Step 1: Mix all the ingredients for the crust together in the frying pan or in a separate bowl. My 1st attempt was done by mixing everything in the frying pan. In my 2nd attempt, I did it in a bowl. It is better in a bowl.

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Mix ingredients together by hand

Step 2: Bring everything together by rubbing the butter into the flour till it looks like dried bread crumbs.

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Gather together to form a dough

Step 3: Bring all the crumbs together to form a dough. After gathering the dough together, wash the pan before continuing to the next step.

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press dough into pan

Step 4: Press dough onto the base of the pan with your fingers. Keep pushing it outwards to thin it out.

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pierce holes in the base of the crust

Step 5: Gently pierce all over the crust with a fork. Be careful not to break the crust. If it cracks, use your fingers to mould it back into shape.

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Ingredients for filling

In my original trial (and in this photo) I realised after baking that there isn’t enough filling and too much crust resulting in a cheesecake that is incredibly thin and the cheese vs crust ratio was totally wrong. So here is the much better amount of ingredients needed to fill up that pan.

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Ingredients for filling:

200g Cream cheese
200ml Buttermilk
2 Eggs
1 Egg white
7 Tbs sugar
2 Tbs lemon juice
4 Tbs plain flour (sifted)

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Put cream cheese and buttermilk into a microwave safe bowl

Step 1: Put cream cheese and buttermilk into a microwave safe bowl and microwave for 30 sec to soften the cream cheese.

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Whisk together

Step 2: Whisk together till smooth. At this stage, if you prefer you can use an electric mixer, but I decided to go all out and use a hand-whisk instead. The texture will be thick and creamy.

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whisk in other ingredients

Step 3: In a separate bowl whisk all the eggs, sugar and lemon juice together. Add that mixture slowly into Step 2 (cream cheese and buttermilk mix) and whisk till incorporated.

Step 4: Sift flour into the completed wet mixture and whisk till it is smooth. At this stage the batter will be runny and you will be able to pour it out of the bowl.

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Pour into crust

Step 5: Pour into crust. (This photo above shows only 1/2 of the mix poured into the crust in my 1st attempt)

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Cover the cheesecake with a lid

Step 6: Make sure the cake is properly covered. Cook on low heat for 40 – 50min. When done, test with a back of a spoon. It should feel firm and not watery.

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1st attempt done!

This is my 1st attempt.

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Attempt 1

As you can see, there’s quite a bit of crust left over on the top and there isn’t much cheese cake in the pan. It doesn’t rise, so it is alright to fill it it up to the top edge.

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Attempt 2

With the 2nd attempt and the proper amount of ingredients for the filling, it goes all the way up to the top, after baking it will be just right as the cake doesn’t rise.

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all done! top with jam or chocolate.

Sometimes you just have to try it a few times even with proper instructions I suppose. Good luck!

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Stove-top (frying pan) Cheesecake

Ingredients:
Crust:
1 cup plain flour (sifted)
3 tbs sugar
60g butter (soften)
1 egg yolk

Filling:
200g Cream cheese
200ml Buttermilk
2 Eggs
1 Egg white
6 Tbs sugar
2 Tbs lemon juice
4 Tbs plain flour (sifted)

Steps:

For the crust:
Step 1: Sift the flour into a bowl and add sugar. Mix it together
Step 2: Add butter into the dry mix. Rub butter into the dry mix with your fingers till they resemble bread crumbs.
Step 3: Add egg yolk and keep mixing with fingers and bring the crumbs together to form a dough.
Step 4: Press the dough into the base of a non-stick pan. Use hands to spread the dough out and up along the sides of the pan. Keep pressing it outwards and fixing any cracks by pressing the dough together. Tidy up the top edge by pressing the edge till it is flat and smooth.
Step 5: Poke all over the crust gently with a fork, be careful not to rip the crust apart.

For the filling:
Step 1: Put buttermilk and cream cheese into a microwave safe bowl and heat in microwave for 30 sec. (You can skip this step if your cream cheese is soft enough to be whisked)
Step 2: Whisk the buttermilk and cream cheese together till smooth and creamy.
Step 3: Put eggs, egg white, sugar and lemon juice into a jug and whisk together with a fork till combined.
Step 4: Whisk cheese mix (Step 2) and gradually pour egg mix (Step 3) a portion at a time, whisk together till smooth and free of lumps.
Step 5: Whisk sifted flour into the mixture (Step 4) a little at a time, whisk together till smooth and free of lumps.

Put together:
Step 1: Pour filling into the prepared crust in pan and cover with a lid
Step 2: Cook over low heat/fire for 45-55 mins. To test if cake is ready, remove lid and touch the top of the cake with the back of a spoon. It should be firm to the touch.
Step 3: Leave in the pan to cool before removing from pan. Chill in the fridge. Serve with chocolate, fruit or preserves if desired.

Enjoy!

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