Slightly Creamy Cheesecake

Slightly Creamy Cheesecake

Cheesecakes are great served cold. All you need to do is mix in a bowl and bake! When you add blueberries, they melt in your mouth and make the cake delicious.

Ingredients: 4 ~ 5 mini pound cakes (mini pound cake molds)

Cream cheese
100 g
Heavy cream (non-dairy heavy cream is ok)
150 ml
4 tablespoons (about 30 g)
Cake flour
2 tablespoons
Lemon juice
1 tablespoon
Vanilla oil or vanilla extract (optional)
a small amount
Blueberries (I highly recommend them!)
as needed


1. Add the cream cheese into a bowl. Add the sugar, egg, and heavy cream, then mix with a whisk until the mixture becomes smooth.
2. Add the lemon juice, vanilla oil (or vanilla extract), and cake flour. Since the amount of the flour is so small, use a tea strainer to sift.
3. Pour into the molds, and bake for 10 minutes at 170℃. Then turn down the temperature to 160℃ and bake for another 20 ~ 30 minutes until lightly browned. It's tasty to add blueberries to the batter.
4. When cooled, put in the fridge to chill, and it's done!

Story Behind this Recipe

I wanted to make them a little bit creamy, so I increased the amount of heavy cream. I was planning to give them away as gifts to my friends who always give me advice, but my son ate them up.