I remembered Lena told me about this month's Bake Along No.#46 Theme - cotton soft cheesecake. Initially didn't plan to bake any until I came across this recipe [Cheese Ogura Cake] from Aunty Young whereby the ingredients and method are quite simple. So here it is my bake to share with Bake Along No. #46.
This cake is cottony soft and moist, slightly salty in taste cos' of the cheese. Overall, it is yummy cheesecake worth baking.
Ingredients for Egg Yolk Mixture
Ingredients for Egg Yolk Mixture
[using 8" or 9" square tin]
75 gm superfine flour - sifted
75 gm superfine flour - sifted
1/4 tsp salt
5 egg yolks
1 whole egg
60 ml corn oil
2 slices of cheddar cheese - cut into small bits
20 gm Parmesan cheese powder [I used 2 tbsp]
45 ml milk
20 gm Parmesan cheese powder [I used 2 tbsp]
45 ml milk
- Whisk eggs, cheddar cheese, Parmesan cheese together in a mixing bowl until creamy [may still see some cheddar cheese bits]. Drizzle in corn oil followed by milk. Continue beating until well combined. Add in the flour and salt. Using a paddle hook, fold until batter is smooth. Set aside.
- Pour 1 and 1/2 cups water into baking tray, place baking rack on the tray and preheat oven at 160 degrees C for 10 minutes.
5 egg whites
1/4 tsp cream of tartar
70-80 gm castor sugar
- Using an electric mixer, whisk egg white until frothy, add in cream of tartar and whisk until slightly foamy. Add in sugar in 3 batches. Whisk until soft to stiff peaks formed.
- Using a spatula, fold in 1/2 of the meringue into egg yolk mixture. Lift and fold until well combined, then add to rest of meringue. Fold again until well mix.
- Pour batter into a 9" square tin [line base with baking paper at the bottom only].
- Shake the pan lightly and the batter will spread out evenly.
- Steam bake on the lower rack in oven at 160 degrees C for 10 minutes, then lower heat to 150 degrees C and bake for a further 55-60 minutes. [Note: for the water bath, use 1 and 1/2 cups water for the duration of baking. This way the cake base will not be soggy after baking].
- Invert the cake after baking on a wire rack and let it cool slightly [about 5 minutes] before removing the pan and baking paper [there maybe some vapour on the baking paper].
- Cool cake completely before slicing to serve or refrigerate before slicing to serve later.
Wow, the cake looks soft. Yummy with a cup of hot coffee.
ReplyDeleteWow, the cake looks soft. Yummy with a cup of hot coffee.
ReplyDeleteHi Cheah, the cake is good. I made it for my MIL. With just a left hand, she finds it hard to apply spread on bread. Eating cake slices is much easier for her.
ReplyDeleteWow! Your cheesecake looks so perfect! Love the soft , fluffy texture. I mould love to try making this savoury version of this cheesecake!
ReplyDeleteHi Kimmy! I'm back from my holidays and nice to read your posts again!
ReplyDeleteAgree with Cheah that the cake looks really soft!
Hi Kimmy,
ReplyDeleteYour cake looks so soft and fluffy. I have made cheddar cheesecake too, and it's slightly salty taste is a little different from the ones made using cream cheese.
Thank you for baking along with us!
hi kimmy, i am always so impressed with all your cottony cakes, this one no exception. Such a smooth top! i am so glad that you are able to make it to our bake along, appreciate that a lot!
ReplyDeleteHi Kimmy
ReplyDeleteWell done! Your cheesecake look beautiful.
Hi Kimmy, I love looking at all your ogura cakes, I am still having problem controlling the temperature of my oven, so at times I still get cracked cakes, sigh! Yours all turned out so smooth!
ReplyDeleteHi Kit, I must agree that this kind of cake is yummy. My MIL has tried many flavours that I baked, so far not complaints from her.
ReplyDeleteHi Alvin, welcome back and thanks for visiting. I must find time to cook something with ginger to share with LTU that you are hosting this month.
ReplyDeleteHi Joyce, you're welcome. Only managed to bake this one so far. Really busy the whole of June. BTW, it's a nice cake.
ReplyDeleteHi Lena, considered myself lucky it turned out well. Have to keep baking to know the 'tricks', hehehe!
ReplyDeleteHi Veronica, nice to hear from you again. Are you on holiday too like Alvin? Thanks for the motivation.
ReplyDeleteHi Jeannie, my cakes used to crack badly or a little. I discovered that it didn't crack when I use a bigger baking pan [9"] for a 6 eggs cake. Perhaps, you can try it.
ReplyDeleteKimmy, your cake is very well baked. I wanted to try the Cotton Soft Japanese Cheesecake and take part in Bake Along but couldn't make it :(
ReplyDeleteHi Kimmy,
ReplyDeleteTo me, you are always the ogura cake expert. All ogura cakes including this Parmesan cheese one are always all so perfectly baked.
Zoe
Hi Phong Hong, see u next time then, hehehe!
ReplyDeleteHi Zoe, shy but appreciate you nice comment. I must thank all fellow bloggers for providing useful tips for baking Ogura cakes in their posts.
ReplyDeletehi Kimmy! can i use full cheddar cheese instead of parmesan? coz i will bake it in this same size of pan that you used for this recipe. I saw one of your recipe for cheddar but the baking pan is circle.
ReplyDeletehi kimmy can i use full cheddar instead of adding Parmesan cheese? ive seen your recipe for cheddar cheese but what you used is a circular pan? can that be baked in a rectangular pan as well? will it make any difference in the texture?
ReplyDeleteHi Liza, I supposed you can try grated cheddar cheese. Would love to have your feedback. Happy baking.
ReplyDeleteThanks Kimmy for your quick reply.
ReplyDeleteI have one more question, can I bake this in to a 12 x 8 inches rectangular pan? shall i increase or decrease the temperature? :)
one more question... the 2 slices of Cheddar cheese is how many grams?
ReplyDeleteand did you use powdered milk or fresh milk? thank you :)
Hi Liza, 12 x 8 inches pan is too big, the cake wouldn't be this tall. I used fresh milk and the cheddar cheese is about 30-34 gm
ReplyDeleteHi kimmy, i like your cheeddar cheesecake very much. i tried it twice but the cake base still wet after bake for around 1 hour. what should i emphasis in order to make a perfect cake.
ReplyDeleteHi Kimmy,i really love your cheeddar cheese cake. It looks soft and fluffy. I bake 3 times but it come out wet at the base of the cake after bake for around 1 hour (155degree for 10minutes, 150degree for 10minutes then 135 for 45minutes)
ReplyDeleteHi Sim Bee Chua, I noticed you baked the cake with different temperatures and I really can't tell why. Individual oven heat could varies. Did you use a loose base pan which could be in contact with water bath? Could it be that water has seeped in? By right this cake is light and fluffy and the base is not soggy or wet.
ReplyDeleteDidn't you use baking powder?
ReplyDeleteHi Shine Sun, there is no baking powder in this recipe. Most of the cottony cakes don't have baking powder. You can use superfine flour, cake flour or self raising flour for this kind of cakes. They are spongy, soft and fluffy.
ReplyDelete