Step-by-Step Instructions
1. Make the Choux Pastry Shell
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Preheat oven to 200°C (390°F). Line a baking sheet with parchment paper.
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In a saucepan, bring water, butter, and salt to a boil. Remove from heat.
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Add flour all at once and stir vigorously until dough pulls away from the sides of the pan.
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Let it cool slightly, then beat in eggs one at a time until smooth and glossy.
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Pipe or spoon the dough into a ring shape on the baking sheet.
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Bake for 30–35 minutes, until puffed and golden. Let it cool completely.
2. Prepare the Filling
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In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
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Gently fold in the whipped cream (and custard if using) until fluffy.
3. Assemble the Cake
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Slice the cooled pastry ring in half horizontally.
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Spread or pipe the cream cheese mixture generously inside.
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Place the top half back on and dust with powdered sugar.
Tips for Success
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Don’t open the oven door while baking the choux pastry, or it may collapse.
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For extra elegance, pipe the filling with a star nozzle for a bakery-style look.
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Chill for at least 1 hour before serving—this allows the flavors to meld beautifully.
Final Thoughts
This Cream Cheese Cake is the definition of indulgence without being overwhelming. The crisp pastry shell balances the creamy, tangy filling, making every bite feel like a celebration. Serve it with coffee, tea, or as the grand finale to a meal—you’ll find yourself baking it again and again.
