If you’ve never tried a half-baked cheesecake before, you’re seriously missing out. It’s one of those desserts that looks simple but delivers maximum comfort and indulgence in every bite. Think of it as the lovechild of a creamy Japanese cheesecake and a rich, silky pudding.
The texture is super soft—almost custardy—and it just melts on your tongue. It’s pure bliss! I hadn’t made this in a while, and honestly, I forgot how crazy good it is. So I whipped up a classic version today—no extra flavors, just letting the cheese shine.
And wow… I remembered immediately why this one’s a keeper. It’s rich, not too sweet, and chilling it in the fridge makes it even better. What I love most is how easy it is to make with basic ingredients: cream cheese, eggs, butter, sugar, milk… It’s one of those “back to basics” recipes that hits all the right notes. Whether you're baking for yourself, friends, or a chill afternoon treat, this half-baked cheesecake is going to be your new favorite.
Half-Baked Cheesecake – Soft, Creamy & Melts in Your Mouth!
Ingredients
- 180 g cream cheese (room temp)
- 2 eggs
- 20 g unsalted butter
- 130 g milk
- 20 g sugar
- 10 g cornstarch
- 15 g fine sugar (for egg whites)
How to Make It
- Preheat your oven to 150°C (300°F). Line small cake molds or ramekins with parchment if needed.
- In a bowl, melt the butter with the milk. Set aside.
- In another bowl, beat the cream cheese until smooth. Add the egg yolks, sugar, and cornstarch. Mix well.
- Slowly add the warm milk mixture into the cheese mixture. Stir until fully combined.
- In a clean bowl, beat egg whites with the 15 g fine sugar until soft peaks form.
- Gently fold the meringue into the cheese batter in 2–3 parts.
- Pour the batter into the prepared molds. Place the molds in a larger baking tray filled with hot water (water bath).
- Bake at 150°C for 25–30 minutes until the top is set but still jiggly in the center.
- Let cool, then chill in the fridge for a few hours before serving. The texture becomes even creamier!
🧀 Q: Why is it called “half-baked” cheesecake?
Because it’s baked just until the center is set but still jiggly—so you get that dreamy, melt-in-your-mouth texture!
🔥 Q: Do I really need a water bath?
Yes! It keeps the heat gentle and even, which helps your cheesecake bake slowly without cracking or drying out.
❄️ Q: Can I eat it warm?
Technically yes, but chilling it in the fridge makes it way creamier. Trust me—it’s worth the wait!
