Butter Cheese Cake (Mita-Style)

Steps

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1. 1
   Prepare a 9×4 inch baking pan by lightly buttering the inside, then lining with baking paper.
   ▶ ≈1:53
2. 2
   Mix cake flour, baking powder, and salt together, then sift and set aside.
   ▶ ≈1:22
3. 3
   Beat softened butter and caster sugar together in a mixing bowl for 3–4 minutes until pale and fluffy.
   ▶ ≈2:13
4. 4
   Add softened cream cheese and beat for another 2–3 minutes until fluffy and smooth.
   ▶ ≈2:24
5. 5
   Add eggs one at a time, beating well after each addition to ensure proper incorporation and a well-risen cake.
   ▶ ≈2:46
6. 6
   Add vanilla essence and mix until combined.
   ▶ ≈3:02
7. 7
   Alternate adding the sifted flour mixture and milk, gently folding with a spatula to keep the batter light and fluffy until all ingredients are combined.
   ▶ ≈3:20
8. 8
   Preheat the oven to 170°C (338°F).
   ▶ ≈3:43
9. 9
   Pour the batter into the prepared pan, smooth the top with a spatula, and gently tap the pan to remove air pockets.
   ▶ ≈3:51
10. 10
    Sprinkle grated cheddar cheese evenly over the top for extra aroma and crispness.
    ▶ ≈4:10
11. 11
    Bake in the middle rack of the oven for 50–60 minutes. Avoid opening the oven door early. The cake will develop an attractive central crack when done. Test by inserting a toothpick in the centre; it should come out clean when fully baked.
    ▶ ≈4:31
12. 12
    Let the cake cool in the pan for 5–10 minutes, then turn out onto a wire rack to cool completely, which keeps the crust crispy. Avoid slicing while warm.
    ▶ ≈5:24