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Thursday, April 25, 2013

Light Cheddar Cheesecake

A simple cheesecake baked using cheddar cheese slices for my cousin.  Her children loves the buttery rich taste of this cake.  The cake should be baked in a 6 inch pan but I used a 7 inch pan, that's the cause of the cake not be taller.




Ingredients
[use 6 inch loose base round pan]
3 slices cheddar cheese
50 gm butter
50 ml fresh milk
3 large eggs
50 gm cake flour or superfine flour
3 egg whites
50 gm castor sugar

  1. Preheat oven at 150 degrees C with a water bath.  Grease and line a 6 inch loose base round baking pan.
  2. Place cheddar cheese slices, butter and milk in a saucepan.  Over medium low heat, stir gently until all is melted.  Mix together and set aside for 5-10 minutes to cool before using.
  3. Whisk egg yolks until creamy and drizzle in the butter and milk mixture.  Stir well.
  4. Add sifted flour and fold until smooth
  5. Whisk egg whites in another mixing bowl until foamy.  Add in the sugar gradually and beat until stiff peaks formed.
  6. Gently fold in 1/3 of the egg whites into the cheese mixture.  Mix in the balance and be careful not to deflate it.
  7. Pour batter into baking tin and smooth the surface.
  8. Bake in preheated oven for 50 minutes or until the tester comes out clean.


2 comments:

Phong Hong said...

Kimmy, I can see that this is something like the Cotton Soft Japanese Cheesecake. You gave done it very nicely and the cake slices look good.

kimmy said...

Hi Phong Hong, the original recipe is a bigger cake [2X]. The cake should be a little taller if I haven't deflate the mixture through over-mixing. Must be careful, taste wise is good, very buttery.

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