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