Mar 6, 2020

Cheesecake Terrine

One confession to make first, this recipe was adapted from a Japanese cooking website Kurashiru, but that's not it. The only loaf tin I have here was meant for meatloaf, so I ended up with very big portion cheesecake terrine. 

Not exactly a bad thing since I get to enjoy this throughout the week, but use a smaller loaf tin if you can, cut the ingredients needed in half, also reduce the baking time to 60 minutes instead. However, if you prefer to go all out on cheesecake terrine, there's no reason to stop that sweet delight.

Cheesecake terrine -


  • 400 grams cream cheese
  • 200 grams Greek yogurt 
  • 160 grams granulated sugar
  • 400 ml heavy whipping cream
  • 4 eggs
  • 4 tablespoons super fine cake flour
  • 2 tablespoons lemon juice
  • 1 tiny pinch baking soda
  • Some hot water


The loaf tin I used measures 12 cm x 21 cm x 6.5 cm, keep it in consideration while baking your own. Cut the ingredients in half if using a smaller container instead. 

Leave out the cream cheese in room temperature till softens, but not too long so it'll won't get spoiled. Leave out the eggs in room temperature too, crack and beat the eggs in a bowl.

Line the loaf tin with parchment paper. Preheat the oven to 320 degrees Fahrenheit/160 degrees Celsius.

Instead of using sour cream, I swapped with some Greek yogurt plus baking soda mixture. Simply mix the yogurt with a tiny pinch of baking soda first. Very important note here, it has to be Greek yogurt.

Bring a big bowl, add in softened cream cheese, add in the Greek yogurt/baking soda mixture, and add the granulated sugar. Whisk till blended.

Mix in heavy whipping cream.

Mix in beaten eggs in few batches while whisking at the same time.

Add in freshly squeezed lemon juice.

Sift in cake flour, again, mix till incorporated. 

Pour the entire mixture to the parchment paper-lined loaf tin. Transfer to a deep baking sheet. Pour in some hot water to the baking sheet to create a water bath, about half way through loaf tin's height. Into the oven for about 80 minutes. If using smaller loaf tin, about 60 minutes will do.

Once ready, remove from oven and let the cheesecake terrine cool down a bit, then transfer to the fridge to rest for at least 4 hours. Since the cake is on the medium rare side, the very soft and easily break apart texture, it's better to keep the cake in the fridge to firm up a little before slicing into serving pieces.

When ready to eat, slice with hot knife for a cleaner cut. Wipe clean the knife and dip or run hot water over it. Dry the knife and make the second slice. Or, just take a fork and dig in. Don't even bother, simply enjoy as you go.

Entire week's supply of cheesecake terrine for two people. No complaints here.

Other dessert recipes:

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