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].