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Wednesday, November 14, 2012

Baked Cheddar Cheese Cheesecake

A soft, light and fluffy baked cheesecake using cheddar cheese slices.  Cake shrinks a little after cooling but tasted good with a  nice cheesy flavour.

Ingredients
[recipe adapted from Min's blog with some modifications to the method]
50 gm cake flour - sifted
3 egg yolks
50 gm butter
3 slices of cheddar cheese [about 30 gm]
50 ml milk
  1. Using double boil method, dissolve cheddar cheese with butter, then add in milk.  Set aside to cool.
  2. Sieve flour into a mixing bowl, add in egg yolks and cooled melted cheese and butter mixture.
  3. Whisk on medium high speed until creamy and ingredients are well combined.  Set aside while you prepare the egg white and preheat oven at 150 degrees C.
3 egg whites
1/4 tsp cream of tartar
50 gm sugar
  1.  In another clean bowl, whisk egg whites until frothy, add in cream of tartar.  Continue beating and gradually add in sugar in 3 batches.
  2. Whisk on medium high speed until soft to stiff peaks formed.
  3. Pour half meringue into egg yolk mixture.  Mix well to incorporate ingredients.
  4. Then pour into balance meringue.  Mix well.
  5. Pour batter into a lined loose bottom 7" round cake tin. smooth the surface with a use of spatula.
  6. Steam baked [use 1 1/2 cups water] in baking tray.
  7. Baked in preheated oven at 150 degrees for 70 minutes.  Remove from pan immediately to cool on rack [cake base is firm and dry].

20 comments:

Phong Hong said...

Kimmy, beautiful cake! Looks so soft and there are no cracks. Did you remove from oven immediately or did you let it cool in the oven first?

kimmy said...

Hi Phong Hong, I remove immediately from the oven to cool on rack. If you are baking, try leave it in the oven after baking. The base was dry and nice.

Sonia ~ Nasi Lemak Lover said...

I also like this light cheddar cheesecake too.

Kimmy said...

Hi Sonia, my whole family loves this cake. Usually must take a slice quick otherwise there's nothing left very soon.

Anonymous said...

Hi, can you let me know how to line a cake tin n do we have to grease the tin n then grease the paper ?

Jacqueline

Kimmy said...

Hi Anonymous, thanks for visiting my blog. Most times I'll use parchment paper for the base and lightly greased the sides of the tin and also sprinkle a little flour over the greased part if baking butter cake. If you are using non stick baking paper, you need not greased it at all.

Katie Foong said...

Hello Kimmy, it is me again. Yesterday tried this recipe.
The result.... soft & nice
Thank you.

kimmy said...

Hi Katie, I'm glad that you tried and it turned out well. Also thanks for the feedback which means a lot to me cos' I know this recipe is going to be a keeper.

Joey said...

I made this today. Was quite apprehensive because my first earlier attempt with cheese cake was a complete flop. This was soft, light and yummy. Will definitely be making it again. Thank you.

kimmy said...

Hi Joey, I'm very glad your attempt to bake this cake turned out satisfactory like Katie's. It's good to have this feedback so that I know that the recipe is a keeper.

Anonymous said...

Hi Kimmy if u remove the cake immediately from the oven, will the cake shrink? Just want to check with u, did u remove immediately from the baking pan?

kimmy said...

Hi Annonymous, I lined the loose base pan which I used to bake this cake. After removing from the oven, I placed the pan over a tall mug, the baking pan just slide down easily. Then I removed the base and left the cake to cool on the rack. The cake doesn't shrink.

Anonymous said...

Hi Kimmy, the original recipe has a baking time of 50mins, your timing is 70mins, is there a mistake? I think the texture is too dry for 70mins...I will try again thanks for sharing!
Regards, Sandy

Kimmy said...

Hi Sandy, the baking time depends on individual ovens. When I baked for 50 mins. the cake was soggy. With 60-70 mins. [my oven] the cake was soft, moist and firm.

Anonymous said...

Hi Kimmy, thanks for clarifying!

Kimmy said...

Hi Sandy, you're welcome. Happy baking then.

Anonymous said...

Hi just want to ask if you can share some photos on how do you steam bake. I tried steam bake and the result was the bottom of my cake was wet and also the cake shrink alot. Thanks

Kimmy said...

Hi Anonymous, please look up my posts on cottony cakes. Most of the posts have some photos on steam bake. I used 1 and 1/2 cups water for the water bath. You may have to adjust according to your oven temperature.

leehwa writes said...

Thanks Kimmy, I tested today and it tastes great.

Kimmy said...

Hi Leehwa, thanks for the feedback. It's a great recipe.

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